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Summary: Had bugs!
Comment: I purchased 2 bags, and one bag was just crawling with bugs. I contacted the company, and they did nothing!
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Summary: Panko
Comment: Hard to find. It is the one I was looking for. Delicious for fried foods for just a light breading.
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Summary: Essential for Tonkatsu, etc
Comment: This is the Japanese version of breadcrumb (pan=bread, a Portuguese loan-word, and"ko-" is "child of" or of "derived from".) Panko are used for katsudon, tonkatsu or cutlets served on rice or in soups. The cutlets, pounded chicken or pork, are coated with these light and crispy crumbs and fried. They are not gritty and dense like regular crumbs. They are very nice on deep fried shrimps and decorative for a more gourmet touch.
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Summary: The best bread crumbs...you'll never go back
Comment: Panko bread crumbs are just awesome. When used for breading they make a light yet crispy coating...The are different than traditional *american type* crumbs in the way that soft powder snow is different than heavy packed snow. The crumbs themselves are larger and irregularly shaped so as they lie on eachother they don't form a dense compressed breading but one with substance that still remains airy. Their flavor is very light and seasoning is needed but this is a plus for me as I can season to taste.
I have also mixed these with traditional bread crumbs at times as these tend to be expensive for a lighter style coating but still essentially very much like all panko dishes. I tend to use a light egg wash with these as I find using just eggs to dip the meat/poulty/fish in a bit heavy for these crumbs.
In general I find these far superior for coating food. These aren't the kind of bread crumbs I use for adding bulk (ie meatloaf, meatballs etc). I have been using these for a few years now an there is a huge difference between these and the others. I think if you try them you will really enjoy the light crisp crusts you can achieve...
