Hundreds of years ago, Buddhist monks developed these highly digestible wheat flour protein products. Ita Fu is a seitan dried in long slices whose recipe was developed several centuries ago by Buddhist monks. Dried and sliced, it has a very long shelf life and is very practical to use for a quick meal or when travelling. Preparation: Soak for 5-10 minutes in water and then fry it. Shoyu, mirin, tamari or teriyaki can be added to the soaking water to make it extremely tasty. Seitan is low in fat, which makes it an interesting meat substitute. It is also rich in minerals that it absorbs during cooking. It contains calcium, magnesium and phosphorus. It also contains iron.
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