Panko is a type of breadcrumb used in Japanese cuisine, known for its light and airy texture. Unlike traditional breadcrumbs, which are made from finely ground bread, panko is made from crustless bread that is processed into larger, flakier pieces. This unique texture allows panko to create a crispy coating when fried or baked, making it a popular choice for dishes like tonkatsu and tempura. In addition to its use in Japanese cooking, panko has gained popularity worldwide for its versatility. Chefs often use it to add crunch to casseroles, meatballs, and even as a topping for baked dishes. Its ability to absorb less oil than regular breadcrumbs makes it a healthier option for achieving that satisfying crunch.