Grain Meat


Sometime in the 7th century while making dough from wheat flour in a tub of cold water monks in China noticed that the more they kneaded the flour the more the starches dissipated. They kept kneading and were eventually left with a chewy protein-like substance which they called Mien Ching or Buddha’s food, which they then simmered in broth for several hours to lend additional flavor

Later, Mien Ching made its way to Japan where chefs adapted the product into what they called Fu and flavored with shoyu, kombu and ginger to create what Macrobiotics founder George Oshawa later called Seitan.

Finally, sometime in the 1970’s Seattle Chef David Lee added a European flavor-profile to his own Seitan creating what we believe to be the very best grain meat on the market today: Field Roast.