Wheat gluten (food)

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A piece of seitan

Commercially packaged seitan
Wheat gluten, also called seitan (pronounced /?se?t?n/), wheat meat, gluten meat, or simply gluten, is a food made from the gluten of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten.
Wheat gluten, although not as well known, is an alternative to soybean-based meat substitutes such as tofu. Some types of wheat gluten have a chewy and/or stringy texture more like that of meat than most other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Simulated duck is a common use for wheat gluten.
Wheat gluten is most popular in Japan and China, where it was first developed, as well as in the cuisines of 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.
Because it was first popularized in western nations during the second half of the 20th century through its promotion by proponents of the macrobiotic diet, seitan (the name by which it is known in macrobiotic circles) is also the name by which wheat gluten is best known in most English-speaking nations. In the West, prepared wheat gluten is generally available only in Asian markets and health food stores (although gluten flour is commonly available in supermarkets).
Contents
1 Forms
1.1 Chinese
1.2 Japanese
1.3 Vietnamese
1.4 Macrobiotic
1.5 Western
2 Use
3 Food additive
4 Notes
5 See also
6 External links
//
Forms
Chinese

Canned fried wheat gluten ("vegetarian mock duck"), product of Taiwan.

Fried wheat gluten ("vegetarian mock duck"), product of Taiwan. Contents of the can above.
Wheat gluten, called mi閯� j?n in Chinese (traditional: ??, simplified: ??, literally "noodle/dough tendon"; also spelled mien chin or mien ching) is believed to have originated in ancient China, as a meat substitute for adherents of Buddhism, particularly some Mahayana Buddhist monks, who are strict vegetarians (see Buddhist cuisine). One story attributes the invention of imitation meat to chefs who made it for Chinese emperors who, traditionally, observed a week of vegetarianism each year (cf., Vegetarian Paradise 2 Menu, New York City[1] and Harmony Restaurant Menu, Philadelphia[2]). Mi閯� j?n is often deep fried before being cooked in Chinese cuisine, which confers a crispy rind that enhances the texture of the gluten.
There are three primary Chinese forms of wheat gluten:
Oily/oil fried gluten (???, y楂� mi閯� j?n): Raw gluten that has been torn into small bits, then deep fried into small puffy balls of around 35cm in diameter and sold as "imitation abalone". They are golden brown in color, and braised or boiled in a savory soup or stew before eating. They are frequently paired with xiang gu (black mushrooms).
Larger fried balls of gluten, called mi閯� j?n qi (???) or mi閯� j?n pao (???), which may be up to 5inches in diameter, are sometimes seen in Asian supermarkets. These are often stuffed with meat or tofu mixtures and served as a dish called "gluten meatballs" (????, Mi閯� j?n ro yu閱�) or "gluten stuffed with meat" (????, mi閯� j?n sa? ro).
Steamed gluten (???, zh?ng mi閯� j?n): Raw gluten that has been wrapped around itself to form a long sausage shape which is then steamed. This type of gluten has a dense texture and ranges from off-white to light greenish grey in color. It is torn open into strips before being used as an ingredient in recipes. When this sausage-shaped gluten is thickly sliced into medallions, the resulting form is called mi閯� l榉� (??, literally "gluten wheels"). Larger blocks of steamed gluten are sometimes colored pink and sold as vegetarian "mock ham."
Baked spongy gluten (traditional: ??; simplified: ??; pinyin: k?o f?): Similar in texture to a sponge, kao fu (sometimes labeled in English as "bran puff") is made by leavening raw gluten, then baking or steaming it. These are sold as small blocks in Chinese markets and are then diced up and cooked. This type of gluten absorbs its cooking liquid like a sponge and is enjoyed for its "juicy" character. Chinese kao fu is coarser in texture than its Japanese counterpart, yaki-fu, due to the relatively larger air bubbles it contains. Kao fu is available in fresh, frozen, and canned forms.
Mi閯� j?n is also available in Asian grocery stores in canned and jarred forms, often marinated in combination with peanuts or mushrooms. Such canned and jarred gluten is commonly eaten as an accompaniment to congee (boiled rice porridge) as part of a traditional Chinese breakfast.
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