<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>24707</id>
  <title>Wasabi Caviar?</title>
  <published_at>Wed Jun 25 21:45:32 -0700 2003</published_at>
  <post_count>5</post_count>
  <board>
    <id>1</id>
    <name>San Francisco Bay Area</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>96975</id>
        <content>Does anyone know of a convenient source for wasabi caviar...preferably in the east bay?
 
Thanks!
Jeff</content>
        <published_at>Wed Jun 25 21:45:32 -0700 2003</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>Jeff</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>97028</id>
      <content>Don't know about the East Bay but I've seen it a Maruwa in SF's Japantown.  Maruwa is located at 1737 Post near Fillmore.  There is a very convenient and reasonable garage next door but there is usually metered street parking available too.  </content>
      <published_at>Thu Jun 26 13:49:37 -0700 2003</published_at>
      <parent_id>96975</parent_id>
      <user>
        <id>0</id>
        <name>Tida</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>97032</id>
      <content>What exactly defines wasabi caviar?  I've always used it to describe a tobiko + wasabi blend.  The couple of times I've cooked with it, I just made it myself from those two ingredients.  Are you thinking of something different that you need to buy pre-made?
 
Berkeley Bowl was my East Bay source for tobiko and wasabi, sold separately, if that's what you're looking for.  I'm pretty sure I've seen tobiko at Andronico's, and it seems every grocery store these days has wasabi.</content>
      <published_at>Thu Jun 26 14:03:11 -0700 2003</published_at>
      <parent_id>97028</parent_id>
      <user>
        <id>0</id>
        <name>nja</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>97049</id>
      <content>Yes, I thought about doing as you suggest and combine tobiko with wasabi powder but I wasn't sure that the finished product would have the vibrant green color that I've seen of the pre-made variety.  Maybe I should just give it a shot and see how it turns out.
 
-j</content>
      <published_at>Thu Jun 26 15:08:58 -0700 2003</published_at>
      <parent_id>97032</parent_id>
      <user>
        <id>0</id>
        <name>Jeff</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>97052</id>
      <content>Oh wait...  You're talking about the tobiko that is totally green.  Now I remember seeing that stuff in some sushi places.  Mixing like I suggested doesn't create that.  You get orange roe in a faint green base.  It still tastes the same, but it doesn't have that freakish green color.  I always ate it pretty much immediately, maybe if you let it sit for a while the eggs will absorb the wasabi and turn green.  You may want to ask on the General board if anybody knows how to make it.</content>
      <published_at>Thu Jun 26 15:32:02 -0700 2003</published_at>
      <parent_id>97049</parent_id>
      <user>
        <id>0</id>
        <name>nja</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>97146</id>
      <content>Give Tokyo Fish on San Pablo Ave in Berkeley a call.  They are a great resource for things Japanese in the East Bay.  Family run business and very nice folks.</content>
      <published_at>Fri Jun 27 08:46:09 -0700 2003</published_at>
      <parent_id>96975</parent_id>
      <user>
        <id>0</id>
        <name>gordon wing</name>
      </user>
    </post>
  </posts>
</topic>
