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Romaji of the Japaneseセイタン which was coined by philosopher George Ohsawa in 1961.[1] Ohsawa also occasionally used the kanji term 生蛋 from 生(“fresh; raw”) and 蛋, the first character in 蛋白(tanpaku, “protein”).[2]
In Japan, wheat gluten itself is usually referred to as 麩(fu, “wheat bran, gluten”), while seitan in particular is generally written in katakana as セイタン. Another common term for this is グルテンミート(“gluten meat”).
^ William Shurtleff, H. T. Huang, Akiko Aoyagi, editors (2014), History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and in Chinese Work with Soyfoods Outside China (1024 BCE To 2014), SoyInfo Center, →ISBN, →OCLC, page 2478
^ William Shurtleff, Akiko Aoyagi, editors (2014), History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014), SoyInfo Center, →ISBN, →OCLC, page 2676
“seitan”, in Kielitoimiston sanakirja [Dictionary of Contemporary Finnish] (in Finnish) (online dictionary, continuously updated), Kotimaisten kielten keskuksen verkkojulkaisuja 35, Helsinki: Kotimaisten kielten tutkimuskeskus (Institute for the Languages of Finland), 2004–, retrieved 2023-07-03
seitan on Wikipedia.Wikipedia 
Cookbook:Seitan on Wikibooks.Wikibooks 
Category:Seitan on Wikimedia Commons.Wikimedia Commons 
