Nama Panko : How to Make the Fresh Panko Bread Crumbs

“Panko (パン粉)” are Japanese-style bread crumbs which have been spreading rapidly and becoming popular in some countries.

Nama Panko and Kanso Panko Breadcrumbs 

Nama Panko Bread Crumbs

Actually, Panko comes in 2 types. One is “Nama Panko (生パン粉)” made of white bread “Shokupan (食パン)” whose bread crumbs are fresh and contain moisture.

The other is “Kanso Panko (乾燥パン粉)” made by drying Nama Panko whose breadcrumbs are coarse and big compared to traditional Western bread crumbs and are more common than Nama Panko.

Features of Nama Panko Bread Crumbs

Nama Panko

Since Nama Panko are fresh and not dried, the breadcrumbs are voluminous and can make food more gorgeous.

Besides, if Nama Panko are deep-fried in oil, the resulting texture becomes pleasantly crispy thanks to the moisture contained in the bread crumbs.

Nama Panko is suitable as coating for deep-fried dishes whose food materials are raw such as Ebi Furai, Tonkatsu, and croquette, for the food with Nama Panko coating is slowly cooked through.

Easy Nama Panko Recipe

Shokupan White Bread

Finally, for those who are interested in the Japanese-style fresh breadcrumbs Nama Panko, let me introduce how to make it.

According to this Japanese recipe site, by tearing fresh white bread into bite size pieces by hand and crushing with a blender until they become tiny pieces, you can easily make Nama Panko.

But the breadcrumbs don’t keep long, so you need to use them up as soon as possible.

(Reference Pages : Wikipedia パン粉, Macaroni, Cookpad.com )

Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. I want to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures and trivia.

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