It’s not too difficult to find wheat gluten in Japan. You can usually find bags of gluten in the cake baking section of the supermarket. The traditional Japanese form of wheat gluten, ‘Fu’ (麩 / ふ) , is easy to find too. It is either sold raw as ‘nama-fu’ (生麩 / なまふ), or dry as ‘yaki-fu’ (焼き麩 / やきふ). On the other hand, seitan is not well known and can be difficult to find in Japan. Below are some examples of gluten products commonly available in Japan.
• Kyoritsu Foods Wheat Gluten. Ingredients: Wheat gluten. Manufactured in a facility that also makes products containing egg and milk.
• Dry Baked Wheat Gluten (yaki-fu). Ingredients: Wheat flour, wheat gluten, vitamin E (Antioxidant).
There are also specialty gluten ‘meat’ products available in some stores and online.
• San Iku Gluten Meat. Ingredients: Wheat gluten, soy sauce (contains soy), salt, kombu extract, soy oil, sugar, hydrolyzed vegetable protein, yeast extract.