Japanese breadcrumbs de John Spottiswood

Panko breadcrumbs have a coarser texture than ordinary breadcrumbs, and they make for a much lighter and crunchier casserole topping and coating for deep-fried foods. They're especially good for breading seafood. Tan-colored panko is made from the whole loaf, white panko from bread with the crusts cut off. Look for both kinds in the Asian foods section of larger supermarkets.