Panko

The Japanese first learned to make bread from the Portuguese and adapted their word for it, pão. In Japanese ko means “flour,” “crumb,” or “powder.” Japanese panko have pointed, irregular shapes, which makes for an unusually crunchy surface when deep-fried. There are several brands and varieties available; all are sold in clear plastic bags. I prefer those that have no egg or honey in the ingredients. Store panko in an airtight container on a dark dry shelf for up to 6 months.