Wheat gluten - also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten - is a foodstuff made from wheat gluten. It is made by washing dough made from wheat flour in water until the starch is rinsed away, leaving only the gluten, which can then be cooked and processed in various ways. Wheat gluten, although not as well known, is an alternative to soy-based meat substitutes such as tofu; some types may taste even more like meat than tofu due to their chewy and/or stringy texture. It is often used in place of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines.

Wheat gluten is most popular in 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, but who nonetheless enjoy eating meatless versions of meat dishes.

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).

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L.A. Times - Food & Dining

Could that be ice in my soup?
Wed, 29 Aug 2007 00:00:00 -0700
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth. Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.
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Wed, 08 Oct 2008 00:00:00 -0700
Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners. PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.
Mix and match to create a spice blend all your own
Wed, 08 Oct 2008 00:00:00 -0700
Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings. Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala garam masala from India, Middle Eastern baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.

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