If you work with traditional breadcrumbs, you know that they do the job very well: simple, effective, versatile.

Today, we’re talking about panko because it deserves our attention. It’s not just a fad or a product reserved for Asian chefs. Panko has simply become a staple in every kitchen.

Pan (bread) and ko (crumbs) in Japanese.

Panko is a type of Japanese breadcrumb, but not just any breadcrumb. Unlike traditional breadcrumbs,

→ Unrivalled crispiness

This is panko’s key selling point. Thanks to its lighter, airier texture, it absorbs much less oil during cooking. The result: lighter, more digestible breaded dishes… and above all, much crispier ones. Ideal for those looking to stand out with a textural effect from the very first bite.

→ Impressive versatility

We often think of panko for Japanese recipes such as tempura or tonkatsu. But in reality, it can be used in all kinds of dishes: breaded cutlets and fish, croquettes of all kinds, roasted vegetables, gratins, crispy toppings on mac & cheese… Once you’ve tried it, you’ll want to use it everywhere.

→ Even cooking

Panko browns easily without burning. It gives a cleaner look and a crispiness that lasts. This is particularly appreciated in fresh or frozen foods, with surprisingly long shelf lives.

→ A more professional look

It’s not just a question of taste. Panko also gives your dishes a beautiful finish: more texture, a crisp golden appearance, and a ‘restaurant-style’ look that makes all the difference. And that, for chefs and amateurs alike, is always satisfying.