The Most Common Names for Seitan
While the name "seitan" is now widely used in Western markets, it is far from the only name for this plant-based protein. Its other names often refer to its composition or texture, providing clues about what it is and how it's made.
Wheat Meat
Perhaps the most straightforward and descriptive name, "wheat meat," refers to seitan's texture and primary use. By stripping wheat flour of its starch, what remains is a concentrated mass of gluten protein that, when cooked, mimics the chewy, satisfying mouthfeel of meat. This resemblance has made it a popular base for vegan burgers, ribs, and cutlets.
Vital Wheat Gluten
This is the technical name for the ingredient used to make seitan, especially when made from scratch. Vital wheat gluten is a powder that is almost pure gluten protein, which is then mixed with water and seasonings to form a dough. This process saves a lot of time compared to the traditional method of washing flour to remove the starch. As a result, many products that are effectively seitan may simply be labeled as vital wheat gluten or a product containing it.
International and Historical Names for Seitan
Seitan's journey from ancient Asia to modern vegan cuisine means it has accumulated a rich variety of names reflecting its cultural significance.
Chinese: Miànjīn (麵筋)
Originating in ancient China with Buddhist monks, the Chinese name miànjīn translates literally to "dough tendon" or "wheat muscle," referring to its elastic and fibrous nature. There are several forms of miànjīn used in Chinese cuisine:
- Oil-fried gluten (yóumiànjīn): Small, puffy balls of deep-fried gluten that absorb sauce wonderfully in stews and soups.
- Steamed gluten: A denser, firmer version often sold in blocks or wheels (miàn lún).
- Baked spongy gluten (kǎofū): A leavened and baked form with a sponge-like texture, excellent for soaking up savory liquids.
Japanese: Fu (麩)
In Japanese cuisine, traditional wheat gluten is known as fu, and it is a cornerstone of Buddhist vegetarian cooking (Shōjin ryōri). Fu is also divided into different types based on preparation:
- Raw (nama-fu): Solid gluten mixed with rice flour and millet, steamed into various shapes and colors.
- Dry baked (yaki-fu): Leavened with baking powder and baked into hard discs, it is often added to miso soup or sukiyaki, where it becomes light and fluffy.
Other Regional and Obsolete Names
- Vietnamese: Mì căn: Used in Vietnamese Buddhist cuisine, prepared similarly to Chinese miàn jīn.
- Mock Duck / Mock Goose: Historical names for seitan-based dishes that imitate traditional meat meals, common in Asian and vegetarian restaurants.
- Gluten Meat: A less common but occasionally used term that simply describes its composition.
Comparison Table: Seitan vs. Other Meat Alternatives
| Feature | Seitan | Tofu | Tempeh |
|---|---|---|---|
| Primary Ingredient | Wheat Gluten | Soybeans | Fermented Soybeans |
| Best for Texture | Mimicking meat, especially chicken and beef | Smooth and soft (silken) to firm | Dense, nutty, and hearty |
| Flavor Profile | Mild, readily absorbs other flavors | Neutral, subtle soy taste | Earthy, nutty, and fermented |
| Gluten-Free? | No (contains wheat gluten) | Yes | Yes |
| Preparation | Often boiled or steamed in a flavorful broth | Pressing, then marinating, frying, or crumbling | Marinating and pan-frying, baking, or steaming |
How to Find What You're Looking For
If you're searching for seitan, knowing its alternative names is key. In supermarkets, you might find it in the refrigerated section labeled as "seitan" or "wheat meat" alongside other meat alternatives. For homemade versions, look for "vital wheat gluten" in the baking aisle or health food section. At Asian grocery stores, it will likely be labeled with its Chinese name, miànjīn, and may be canned or sold in different forms. When in doubt, checking the ingredient list for "vital wheat gluten" or simply "wheat gluten" will confirm if it is a seitan-based product.
Conclusion
While "seitan" is the common name used today, this versatile plant-based protein has a rich history reflected in its numerous titles. From the straightforward "wheat meat" to the traditional Chinese miànjīn and Japanese fu, its various names highlight its composition and cultural significance. Understanding these alternative names not only helps in locating the product but also offers a glimpse into the diverse culinary traditions that have embraced this satisfying meat alternative for centuries. Whether you're a vegan, a vegetarian, or simply exploring new foods, knowing what is seitan called will expand your culinary horizons.
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