{"id":39149,"date":"2021-08-22T08:54:07","date_gmt":"2021-08-22T15:54:07","guid":{"rendered":"https:\/\/iamafoodblog.com\/?p=39149"},"modified":"2021-08-22T08:54:07","modified_gmt":"2021-08-22T15:54:07","slug":"panko","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/panko\/","title":{"rendered":"Panko Breadcrumbs Guide"},"content":{"rendered":"

If you love crunchy foods and you don\u2019t know about the wonderful world of panko, your life is about to change!<\/strong><\/p>\n

What is panko?<\/h2>\n

Panko are Japanese breadcrumbs made from crustless white bread. They\u2019re vastly different from regular breadcrumbs – fluffier and larger. The irregular flakes are what make Japanese tonkatsu so crunchy. Its drier and flakier consistency absorbs less oil which means lighter, crunchier fried foods.<\/strong><\/p>\n

It’s a big deal in Japan. Dedicated factories bake bread to different specifications just for panko. You can get fresh or dried versions in many different sized flakes. They even have different ways of baking the bread, either oven baked or electrically baked using currents. Many restaurants have fresh panko delivered daily. No panko, no life.<\/p>\n

\"Japan\u2019s<\/p>\n

What is panko made from?<\/h2>\n

It’s made from a specific type of Japanese bread called shokupan (shown above), which literally means \u201ceating bread\u201d and can be thought of as \u201cdaily bread\u201d or \u201cregular bread.\u201d Japanese shokupan<\/a> is fluffy and soft, mild, and slightly sweet. Some say it is the best bread in the world and it inspires long lineups in Japan to get the best stuff.<\/p>\n

\"Japan\u2019s<\/p>\n

What\u2019s the difference between panko and bread crumbs?<\/h2>\n
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  1. Regular bread crumbs are made from all kinds of bread which have been torn with the crusts still on. Panko is made from crustless white bread, which makes it finer, flakier and evenly white.<\/li>\n
  2. Breadcrumbs come seasoned. Panko is plain.<\/li>\n
  3. Breadcrumbs are smaller and rounder. Panko is large flakes and shards.<\/li>\n<\/ol>\n

    Fresh (nama) panko\/\u751f\u30d1\u30f3\u7c89<\/h2>\n

    This kind has a light and super crispy texture. Fresh panko has the most moisture because the bread hasn\u2019t been dried or toasted, and it’s fluffier and more voluminous because it hasn\u2019t been dried out. If you live in Japan you can buy the fresh stuff at bakeries and the grocery store, and no matter where you are, if you\u2019re making it at home, you\u2019re making nama panko!<\/p>\n

    Dried (kansa) panko\/\u4e7e\u71e5\u30d1\u30f3\u7c89<\/h2>\n

    You use dried panko for breading or binding (like in meatballs). It\u2019s the more common kind that you\u2019ll find packaged in grocery stores.<\/p>\n

    \"rolling<\/picture><\/p>\n

    Flake sizes<\/h2>\n