Panko

Japanese Breadcrumb

Panko

パン粉 (Japanese)

Also called Japanese breadcrumbs

Neutral and lightly toasty; the point is texture, a crust that stays crisp and light.

What it is

Breadcrumbs made from crustless bread baked by electric current, giving large flakes that fry crisp without absorbing much oil.

How it tastes

Neutral and lightly toasty; the point is texture, a crust that stays crisp and light.

  • Savoury/Umami

How to use it

Coat katsu, prawns, croquettes and vegetables (flour, egg, panko) and fry or bake; mix with butter for a gratin topping; use in meatballs for a lighter texture. Do not substitute fine Western crumbs; the result is denser.

  • Cooking/Stir-Frying
  • Finishing

Where it comes from

Developed in twentieth-century Japan for tonkatsu, panko has since been adopted by professional kitchens worldwide for the crunch it delivers.

Tasted and scored by us · the same axes as every product page How it tastes · four axes

Sweet
Faint
Heat
None
Salt
Trace
Sour
None

Salt is a formulation property; on a raw ingredient it is read from the ingredient itself.

Across cuisines · not a substitute

Recipes arrive with the shelf

A recipe that calls for a line we cannot supply is an advertisement for someone else. Japanese recipes go live the week the platform does.

Products that contain it

This entry is complete and readable now. The products behind it are not on the shelf yet — Japanese is the fifth platform to launch, after Arabian & Levant. This entry is complete now. The products behind it are not on the shelf yet — Japanese is the fifth platform to launch.

Tell me when Japanese lands The Japanese platformShop what is live — Thai