The origins of what we know today as Authentic Panko, lie in 15th through 17th century feudal Japan. During this era, Portuguese sailing explorers and missionaries introduced wheat-based ‘pao duce’ (bread) to Japan, adding it to what had previously been a rice-based diet. The Japanese created something called ‘kasutera’, or castella cake that has a very soft interior like Portuguese ‘pao duce’. Kasutera became a part of the Japanese diet.
Flash forward to WW II. Japanese soldiers were experimenting with ways to cook without heat in order to evade thermal sensors on battle fields and began cooking bread with electric current produced by tank batteries. This produced a crust-less bread that is now very important in making Authentic Panko bread crumbs. When ground, this style of bread produces a light and airy crumb with a sliver shape.
The unique sliver-shaped authentic Panko crumbs is only produced when the right ingredients and cooking methods are employed. An authentic Panko with the right sliver shaped produces a much lighter, airier texture Panko which is not hard and crunchy nor overly bready.
Today, Authentic Panko is still revered for its delicious flavor and crispy texture. Moreover, new considerations are also adding to its popularity with people as concerned about the health aspects of their diets. Because of the light airy texture of Authentic Panko it retains less oil and fat after frying than standard bread crumbs. The unique crispy texture of Authentic Panko can even create great faux-fried foods by lightly spraying Panko coated foods with cooking oil and then ‘oven-frying’.
Traditionally, Panko has been used on Japanese dishes such as tonkatsu (breaded pork cutlets) and shrimp. However, as more people discover the superior performance of Authentic Panko, its place on the menu continues to occupy a larger niche. For instance, a recent review of foodservice trade articles highlighted some delicious & interesting applications such as
- Panko-crusted avocado tacos
- Soft-shell crab coated in Panko
- Amazeballs meatballs made with Panko
- Smoked grits fries breaded with Panko
Another important advantage Authentic Panko offers foodservice chefs is better yield than standard bread crumbs or standard Panko. In fact, light and airy Authentic Panko provides 26% better yield versus standard Panko.
Not all Panko is created equal so if you’ve yet to try an Authentic Panko in your food service operation, contact Upper Crust Enterprises. They have been making Authentic Panko for over 35 years with the majority of their Panko being sold to Asian restaurants worldwide. Visit their website, www.uppercrustent.com to request your free samples and they will also include a menu application packet with over 120 recipe ideas using Authentic Panko and Tempura batter mix. Looking for more information about Upper Crust Enterprise’s Authentic Panko? Watch their video, Panko Bread Crumbs: The Secret Revealed.
