Panko, Japanese bread crumbs

Made from crustless bread, panko is widely used in Japanese cooking although it is no longer found exclusively in Japanese cuisine as it has become a popular coating for fried food all over Asia and even in non-Asian countries.

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What makes panko different from other bread crumbs? When we say bread crumbs, the image that forms in our mind is a mass with the texture of fine sand. But panko is larger and looks like flakes.

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The flaky texture and the fact that panko is made from crustless (i.e., softer and airier) bread result in a crispier coating. If used correctly, the cooked food is less greasy too as panko absorbs less oil than regular bread crumbs.

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