Kikkoman Panko Japanese Style Bread Crumbs 8 Oz

This is hands down my go-to panko for making ahi katsu at home. The texture is light, crispy, and doesn’t soak up oil like some other brands. I used it to coat thick cubes of fresh ahi, and it gave me that perfect golden crust while keeping the inside buttery and tender. If you know, you know, when you nail the crust on ahi katsu, it’s game over. This one did not disappoint. 💯 I prepped the tuna with a quick egg wash 🥚 and then rolled each piece in a seasoned panko mix. I added garlic powder, lemon pepper, some cavenders seasoning and salt to boost the flavor. The crumbs stuck perfectly and didn’t fall apart while cooking. I pan-fried everything just until crispy, and the panko browned up evenly without burning. 😍 You can tell from the photos that the texture came out exactly right. Crunchy on the outside, broke-your-mouth inside. ✨ Served it with pan-seared zucchini 🥒 and a big scoop of white rice 🍚 This whole meal felt like something I’d order back home in Hawaii, but better because I made it myself. 🤙 If you’re craving that legit crispy edge on anything from fish to chicken or even veggies, this is the panko to keep stocked. It’s affordable, consistent, and honestly just makes food taste better. 😋 I’ve tried a few other brands but always come back to this one. You can taste the difference, and once you do, there’s no going back. 🙌 The box may not look fancy, but what’s inside is the secret to crispy, golden perfection. 🥇 Read more

Our favorite brand and "bread crumb" for Mac and Cheese topping. We never use them for tempura. Great price for the size. The texture is coarser than the typical bread crumb and the hint of honey make a little sweeter flavor than the bread flavor. Do pay attention to the expiration date. They do smell oily after the expiration date. Read more

And, unlike American-like bread crumbs, can't eat straight from the container. But adding some melted butter and mix together, for topping off a casserole, these are spectacular. I can't imagine going back to the same old softer and bland products esp for making casseroles. These have a mild, nut-like taste, the grains are rock-hard but cook exceptionally well adding a delicious flavor to recipes. But delicious. Read more

Panko is amazing stuff. It has a great texture for frying, baking, sautéing, or air frying. What it doesn't have is flavor. You need to add appropriate dried herbs and spices to achieve a tasty result. Particularly with nicely textured but bland white fish like cod and tilapia. That being said, Panko achieves that crunch that approximates deep fat fried foods, without all of the fat. Having used Progresso Italian seasoned bread crumbs for decades, with great results, I now often use 50/50 Progresso to Panko to really step up the flavor. Read more

Good for coating after dipping in egg. Need to add spices to bring it to life. Better even with cheese and a herbs added Read more

We use these when we oven fry any meat. It gives a nice texture to the food. I’ve used it on pork, chicken and different kinds of fish. Read more

Fresh and tasty. Good quality. Read more

Works great with any recipe that calls for bread crumbs! Read more