Panko, also known as Pankomehl in Japan, is a type of Japanese breadcrumb that has become a popular ingredient in Western cuisine, particularly in fried foods. Panko is known for its light and crispy texture, which is achieved through a unique production process that sets it apart from traditional breadcrumbs. Panko was first introduced in Japan in the late 1800s, during the Meiji Restoration period. At that time, Japan was undergoing a rapid modernization process, and Western cuisine and cooking methods were becoming increasingly popular. Japanese chefs began experimenting with Western-style bread, and they soon discovered that the bread could be used to make breadcrumbs that were lighter and more delicate than the traditional Japanese breadcrumbs, which were made from rice flour. The production process for panko is quite different from that of traditional breadcrumbs. Instead of grinding the bread into fine crumbs, as is done with traditional breadcrumbs, panko is made by coating slices of bread with egg and then baking them in a special oven until they are dry and crispy. The result is a breadcrumb that has a light and airy texture, with large, irregularly shaped flakes. The popularity of panko in Japan grew steadily throughout the […]

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