A flaky, airy breadcrumb made by Hamaotome in Japan, known for their superior lightness, crispness and purity. They are crafted from specially baked crustless bread, ensuring a clean, delicate texture that enhances the crunch and absorbs less oil than conventional breadcrumbs.

Panko is commonly used in Japanese cuisine as a coating for deep-fried dishes like tonkatsu (breaded pork cutlet), ebi fry (fried shrimp) and katsu curry, unlike traditional breadcrumbs panko has no added seasonings or fillers, allowing it to seamlessly blend with a variety of flavours. It is also prized for its versatility; it can be used as a breading, topping or even a textural addition in recipes like meatballs or burgers.