seitan

The story

1. Proto-Sino-Tibetan*sreŋ
2. Middle Chinese生 (sraeng(H))
3. Japanese生 (sei)
4. Middle Chinese蛋白
5. GermanEiweißinflu.?
6. Japanese蛋(白) (tan(paku))
7. Japaneseせいたんinflu.
8. Japaneseセイタン
9. English todayseitan

Romaji of the Japanese セイタン which was coined by philosopher George Ohsawa in 1961. Ohsawa also occasionally used the kanji term 生蛋 from 生 (“fresh; raw”) and 蛋, the first character in 蛋白 (tanpaku, “protein”). 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”).