Panko is Japanese coarse bread crumbs used for coating various foods for frying such as fish. There are two types, "tan" made from both the bread and crust or "white" made from bread with the crust removed. The resulting crumbs tend to be more light and airy than the crumbs commonly used in American cooking. When used as a coating they result in a nice crispy texture.
Uses & Storage
Panko is frequently used for breading fish and shellfish. They are also good on top of vegetables or a casserole that benefits from a crunchy topping. Normal shelf life unopened is at least one year. Once opened transfer any unused portion to a resealable bag or any airtight container. Where To Find
Panko has become so popular with chefs that many main stream grocery stores stock the product. If you don't find it in your local grocery store then try any Asian market that carries Japanese foods.