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Japanese breadcrumbs that are made from the heart of the bread, not the crust. This type of breadcrumb has a coarse texture that resembles flakes in consistency, which adds more of a crunch to breaded foods such as fish, pork, casserole toppings, and a variety of fried foods. Due to the flaked crumb, the texture is often considered to be more tender and lighter, yet crunchier for longer than a typical breadcrumb coating. Panko is available in most Asian food stores.

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