Panko is flaky Japanese bread crumb as a crunchy coating for fried food. Characteristically it is softer and crispier the Australian bread crumb.
|Dimensions||19 x 24 x 4 cm|
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It can make Okonomiyaki to be delicious with bonito and konbu kelp’s umami flavour. Also, flavour of stock has been improved to make the texture soft and fluffy. You can enjoy various menus like “Hiroshimayaki”, “Monjyayaki”, “Negiyaki”, “Takoyaki” and so on. Made in Japan.
No cold water, no egg and no technique needed. You can deep-fry tempuras look like flower blossoms. It brings out ingredient’s umami flavour and makes it crispy. It keeps tastiness without sticky texture even when it gets cold. Made in Japan.
Fluffy texture with MORINAGA’s pan cake mix. Good for holiday’s breakfast. You can easily make other sweets but pan cakes. No eggs used. Made in Japan.
Pan cake mix used wheat from Japan and 20% of “Yumechikara” wheat. Please enjoy its soft, sticky and moist texture and slight vanilla flavour. Made in Japan.