| 释义 |
seitan, n.
Brit. |ˈseɪtan|, |seɪˈtɑːn|, U.S. |ˈseɪˌtæn|
[Origin uncertain. Perhaps either ‹ Japanese sei- to be, become, or -sei of the nature of, made of (e.g. in shokubutsu-sei (adjective) vegetable) + tan- (in tanpaku(shitsu) protein); all elements ‹ Middle Chinese. However, the second type of word formation is not characteristic of Japanese (which normally forms clipped compounds from the first element of each of the constituent words), and the resulting form seitan is not found in Japanese dictionaries.
The word is said to have been coined in the early 1960s by the Japanese founder of macrobiotics, Nyoichi (or Nyoiti) Sakurazawa, known in the West as George(s) Ohsawa (1893–1966).]
A type of textured vegetable protein made from wheat gluten and used in cooking, esp. as a meat substitute.
1974L. Ohsawa Art of just Cooking 85/2 Seitan: 1 tablespoon of sesame oil, 1 tablespoon minced gingerroot, 1 to 2 cups shoyu, 5 cups cold wheat gluten, separated into small pieces. 1977Washington Post 10 Feb. e6/1 She prepared a menu that consisted of black bean soup, brown rice with seitan (a versatile gluten product derived from whole wheat flour) and mushrooms, broccoli with tofu mayonnaise, carrots with sesame salt and bancha twig tea. 1990New Age Jrnl. June 25/2 Tempeh is a whole food and thus higher in fiber than the more-refined bean curd and seitan... And seitan is made by rinsing wheat dough in water, which removes the bran and starch. 2002Time Out N.Y. 29 Aug. 69/1 Life at 983 has..the goods to keep them happy all day: coffee in the morning, meat-loaf sandwiches and seitan Philly cheese steaks for lunch and dinner, and beers on tap. |