Long ago, In their quest to create a firmer texture for tofu, Buddhist monks made an important discovery. While making a simple dough from wheat flour in a tub of cold water they noticed that the starches had begun to dissipate.The more they kneaded, the more the starch came out. Eventually, after considerable kneading, they were left with a chewy protein-rich substance which they simmered and flavoured with broth for hours.

The product, called Mien Ching or "Buddah's Food" made its way to Japan where Japanese cooks began to simmer it in shoyu kombu ( soy sauce and sea vegetables) and ginger. They called their new version of Mien Ching "Seitan".

When David Lee, a chef in Seattle, was searching for ingredients to make a sumptuous vegetarian teriyaki-wrap he stumbled on some Mien Ching and Seitan. By adding European flavors Lee realized that he had now developed a third version of the storied grain meat which he then dubbed Field Roast.

New Product!

Field Roast's new old world-style vegetarian frankfurters are made from grains, fresh garlic, traditional seasonings and vegetable oils. Click here to find out where you can purchase a variety of Field Roast products in Northern California. >>