Panko パン粉 Makes Food Crunchy Without the Frying

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Sarah Nassauer, Panko Tries to Find a Place in Every Pantry. Wall Street Journal, July 3, 2013.
http://online.wsj.com/article/SB ... 81541643155174.html

Quote:

"Panko, slightly larger, airier and crunchier than its American counterpart, mimics the crunch of deep frying without the frying, making it appealing for dishes like chicken fingers and for topping macaroni and cheese, say chefs and food companies.

"Restaurant chefs like panko because it adds crunch and absorbs less oil [when food coated with panko is actually fried] than rounder, denser American-style breadcrumbs.

"Japanese soldiers during World War II discovered the crustless bread made for better breadcrumbs as they cooked it with electricity from tank batteries, not wanting to draw the enemy's attention with smoke from a fire, according to industry lore among US manufacturers.

Note:
(a) The crust of a loaf of bread is the brownish part, especially that on the top.
(b) Among the photos (showing brands) that accompanies the report, the last is the sole Japanese brand: Shirakiku (brand)  白菊 印.

kiku 菊 【きく】
(c) This report is in page D3. On the front page of section D, the banner heralds the report: "Crumb de la Crumb; Panko hits more home pantries."