Origin of seitanCoined by George Ohsawa (1893–1966), Japanese advocate of macrobiotics.
According to the Oxford English Dictionary, the term was coined in Japanese by philosopher George Ohsawa in the early 1960s to refer to wheat gluten as used in Ohsawa's macrobiotic system of cooking and health. The exact derivation is uncertain. The first syllable may be from ç”Ÿ (sei, “be, become"), æ£ (sei, “proper, correct"), or è£½ (sei, “made of"), while the second syllable is from è›‹ (tan, from è›‹ç™½ (tanpaku, “protein")). In Japan, wheat gluten itself is usually referred to as éº© (fu, “wheat bran, gluten"), while seitan in particular is generally written in katakana as ã‚»ã‚¤ã‚¿ãƒ³.