At the heart of each loaf of bread, there is gluten, the snew-like... At the heart of each loaf of bread is gluten, the sinew-like elastic mass that develops as you knead bread dough. While the other parts of wheat (bran, germ, etc.) contribute fiber and roughage, gluten is where the protein is.

The origin of seitan comes from Japanese philosopher Georges Oshawa, meaning "made of vegetable protein."  Seitan is most often used as an alternative to soybean-based meat substitutes such as tofu. Some types of wheat gluten have a chewy, stringy texture more like that of meat than most other meat substitutes. Since the mid-twentieth century, seitan has become increasingly popular among vegetarians who previously ate meat and missed its taste and texture.

One story attributes the invention of imitation to chefs who made it for Chinese emperors, who traditionally observed a week of vegetarianism each year.

Seitan is made by washing wheat flour dough with water until all of the starch is rinsed away, leaving only the insoluble gluten as an elastic mass.  The dough is then cut into pieces and cooked via steaming, boiling, frying, or other methods. Seitan is rather flavorless, but it holds marinade very well, so it is generally simmered in a dashi (broth) made from soy sauce, kombu, ginger, and sometimes sesame oil. 

In vegetarian cuisine, seitan is a strong food. Come to The Bridge and make it with us, and you'll know why.