Japanese Ingredients

Panko Bread Crumbs ƒpƒ“•²

Panko is a variety of bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of breading found in Western cuisine.

In Asian cuisine, Panko Bread Crumbs are often used to create a lacy outer layer of breading. The flaky structure of Panko ensures that the crumbs do not compress, but instead form a layer of airy breading on the exterior of fried foods. Grease drains readily from foods dredged in Panko, making the resulting food taste less heavy and oily than it might otherwise. Seafood, in particular, fares very well with a coating of Panko.