Panko Japanese Crumbs 260 g YOSHI

SKU: 205003 | YOSHI
This product is available today for store pick up

A Japanese secret for ultra-crunchy fried food. Panko is made from a special bread coarsely ground into large, light, airy shards. Larger than commercial breadcrumbs, the crisp coating doesn't absorb excess oil and fried foods stay crisp even at room temperature. Use it to coat fish, shrimp, crab cakes or for vegetables like zucchini and sweet potato.

Origin: Japan Japan
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MSRP:

11.18 CA$

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    10.65 CA$ 10.65 CAD

    7.90 CA$

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    Ingredients

    bleached wheat flour, dextrose, shortening (palm oil), yeast, salt. Contains wheat.

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    Course

    • LIGHT & CRISPY – Our Japanese Panko has a crisper, airier texture than most types of bread crumbs found in Western cuisine, and resists absorbing oil or grease when fried resulting in a lighter coating. Fried foods stay crisp even at room temperature.
    • PRODUCTION – Our Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. This ensures a consistent texture of large, light, airy flakes.
    • HOW TO USE – For most recipes, panko is used as a coating before frying and baking, as a crispy topping for baked dishes, or mixed into ingredients as a binder. But panko can also be a crunchy garnish for steamed asparagus or roasted broccoli. To use as a garnish, first toast the panko, either in a 325 F oven for about 12 minutes or on the stove in very hot oil for 3 to 4 minutes, stirring often.
    • USAGE IDEAS – Most frequently used as a breading for seafood, you can also use our panko as a topping for macaroni and cheese, vegetables like zucchini and sweet potato, a light breaded coating for any fried foods, as a meatball binder, or anywhere else you would use regular breadcrumbs.

    Recipes

    Vegan Chickpea Fritter Recipe
    Vegan Chickpea Fritter Recipe
    October 23, 2017 by Jodi MacKinnon (QFG)
    30 mins
    20 mins
    50 mins

    Versatile, delicious and vegan. Depending on their size, they make a flavourful and filling vegan main course or a perfect bite size nibble for a party.

    Read More
    Miso Glazed Corn Recipe
    Miso Glazed Corn Recipe
    July 23, 2018 by Jodi MacKinnon (QFG)
    5 mins
    10 mins
    15 mins

    Sweet and savoury glazed corn recipe with a sublime umami flavour from miso and nori and lots of crunchy panko. The topping and glaze are just as delicious on roasted root vegetables.

    Read More
    Quinoa Chia Veggie Burger
    Quinoa Chia Veggie Burger
    January 15, 2015 by Jodi MacKinnon (QFG)
    40 mins
    10 mins
    50 mins

    At last a veggie burger that doesn’t fall apart, and each patty is packed with a superfood combo of quinoa, lentils, and chia.

    Read More

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