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.jpg) Slices of roasted seitan | |
| Place of origin | China |
|---|---|
| Associated cuisine | |
| Main ingredients | Wheat gluten |
Seitan (UK: /ˈseɪtæn/, US: /-tɑːn/;[1] Japanese: セイタン) is a food made from gluten, the main protein of wheat.[2] It is also known as miànjīn (Chinese: 麵筋), fu (Japanese: 麩), milgogi (Korean: 밀고기), wheat meat, gluten meat, or simply gluten.
Wheat gluten is an alternative to soybean-based foods, such as tofu, which are sometimes used as a meat alternative. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, vegan, Buddhist, and macrobiotic cuisines. Mock duck is a common use.[3][4]
Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles.[5] It has historically been popular in the cuisines of China, Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.
- ^ Wells, John C. (2008), Longman Pronunciation Dictionary (3rd ed.), Longman, ISBN 9781405881180
- ^ "seitan, n.". Oxford English Dictionary. Retrieved 2024-10-15. Older page at the Wayback Machine (archived 14 August 2017)
- ^ Shewry, Peter R (2009). "Wheat". Journal of Experimental Botany (Review). 60 (6): 1537–1553. doi:10.1093/jxb/erp058. PMID 19386614. Archived from the original on 2024-02-03.
- ^ Food and Agriculture Organization of the United Nations (2013). Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation (PDF). Food and Agriculture Organization of the United Nations. ISBN 978-92-5-107417-6.
- ^ Cite error: The named reference
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