- Seitan literally means, “made from protein”. - Its story began more than 1000 years ago with the Buddhists. - They didn’t eat meat or fish. - In their search for plant-based protein, they invented seitan. - 2x more protein as tofu and 20x less fat. - The Buddhists grew wheat and spelt. - Pesticides didn’t exist. - They used powerful ancient grains. - After being harvested, the ancient grains were ground into flour. - Undesirable starch and sugars were washed away. With alternating hot and cold fresh water. - The result was a low carbohydrates and high protein dough. - This was kneaded until the perfect texture. - Seitan makers spent many years mastering this skill. - The Buddhists cooked seitan in a flavoursome broth. - A traditional soy sauce with ginger and kombu algae. - That’s how they created their delicious, protein-rich seitan. - Today, the seitan makers of Bertyn still make authentic seitan. - Since 3 generations. - Using ancient grains like Oberkulmer Rotkorn spelt and Manitoba wheat. - In a traditional soy sauce aged in oak barrels for 15 months. - According to a 500-year-old recipe of Yoshio Aoki. - Low in carbohydrates and irresistibly yummy. - All 100% organic. Better for you. Better for our planet.
A meat substitute (or fish substitute) made from wheat or spelled.
Primal grains are ground into flour. Unwanted starch and sugars are washed out with alternating hot and cold pure water. The low-carbohydrate and protein-rich dough is kneaded into the perfect structure. The seitan is then cooked in a flavorful broth.
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