Nama Panko: How to Make Fresh Panko Bread Crumbs


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

3 Responses

  1. PG says:

    Many thanks to Tama-chan for this easy recipe.
    Dried panko is kinda rare in my country (you can find it in some supermarkets or in ethnic shops) so I’ll use the fresh panko for tonkatsu!

  1. May 3, 2020

    […] are two types of panko crumbs – a dried version (kanso panko) and a slightly moist version (nama panko). For pork katsu, apparently the moist version is the better version and it can be made by taking […]

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