Made by Miki Shokuhin in Himeji, Hyogo Prefecture, these traditional Japanese panko breadcrumbs are made using just three natural ingredients: Japanese wheat flour, local yeast and natural salt from Okinawa or Hyogo. No additives, oils or sugars are added.
Unlike traditional European breadcrumbs, panko is made from specially prepared bread rather than dried bread. This creates larger, lighter flakes that become exceptionally crisp when cooked, while absorbing less oil for a lighter finish.
How to use
Panko is a staple ingredient in Japanese cuisine and is best known for dishes such as tonkatsu (Japanese breaded pork cutlets), chicken katsu and fried seafood. Its delicate texture also makes it ideal for coating vegetables, adding crunch to gratins, or creating a crispy topping for pasta, noodles and baked dishes.
Keep in a cool, dry place away from sunlight, heat and moisture. After opening, reseal tightly and refrigerate. Consume within one week.
