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Panko Japanese Crumbs 260 g YOSHI
260 g
4 lbs
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.
Japan
More than 50 Years of Specialty
Food Sourcing Experience
Trusted By Over 2,500
Establishments Across Canada
Ingredients
bleached wheat flour, dextrose, shortening (palm oil), yeast, salt. Contains wheat.
Shipping
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
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
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
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 MoreRecommended for you in Blends
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