Glossary - Ingredients

Panko / Japanese Breadcrumbs

Crumbs of crushed fresh bread. Popular internationally as Japanese breading for frying

What is panko?

Panko (パン粉 in Japanese) is a Japanese style of breadcrumb made from "shokupan" (standard Japanese white bread) crushed into big crumbs, which adds a nice crunch to fried foods like "tonkatsu" (pork cutlets) or "ebi fry" (fried shrimp). It is also sold as "panko" overseas! There are two types of panko breadcrumbs: dry breadcrumbs contain less than 14% moisture, while fresh breadcrumbs contain more moisture. Breadcrumbs normally used in Western cuisine are made of crackers or dried bread, which gives a crunchier texture due to its fine, hard pieces.

Nutrition facts

Panko is made from wheat-derived protein and carbohydrates, making it an excellent source of energy. It contain dietary fiber, potassium, iron, and zinc, as well as vitamin B1, which supports carbohydrate metabolism. Panko also contains folic acid, which aids in cell production and repair and is an important nutrient, especially for pregnant women, which is also effective in preventing anemia.
When used for deep-frying, fresh panko tends to be higher in calories than dried panko, as it absorbs more oil. Deep-frying fresh panko gives foods a crispy texture, while dried bread crumbs give foods a firmer texture. Dried panko has a longer shelf life.

Storage to prevent food loss

Fresh panko can be stored at room temperature before opening, and frozen after opening. Put dried panko into an airtight container and store at room temperature or in the refrigerator.