Panko

Panko are coarse, flaky Japanese breadcrumbs made from crustless white bread that is baked with an electric current so it dries evenly, then ground into large, airy flakes rather than the fine sandy crumbs used in Western breading. The result is a coating that fries up pale gold, stays light and crunchy, and absorbs far less oil than ordinary breadcrumbs, which is why panko has become the standard breading for Japanese tonkatsu and cutlets.

Industrial panko production began in the early twentieth century in Tokyo and spread through the Kantō and Kansai regions, where the bread is dried with low-voltage current to control crumb size before being sifted into coarse flakes. Home cooks use panko for katsu (pork, chicken, ham, beef), korokke (potato and meat croquettes), ebi fry (fried prawns), menchi katsu, and as a topping for gratins and pasta bakes.

The leading brands, Kikkoman Panko and Nisshin Seifun Panko, are produced in factories around Tokyo, Nagoya, and Osaka, and exported worldwide. Buy panko at Japanese supermarkets (Seijo Ishii, Daiei, Don Quijote), at Asian grocery stores in the U.S., U.K., and Australia, and increasingly at mainstream Western supermarkets. Chefs use panko in modern fusion cooking for its crispness, including as a binder in meatballs and as a topping for casseroles.