Panko is a type of Japanese breadcrumbs that is popular in Asian cuisine and increasingly used in international dishes as well. It differs from traditional breadcrumbs in its texture and production method. Panko is made from white crustless bread, which is processed in such a way that the crumbles are larger, more porous and lighter than standard breadcrumbs. Due to its texture, when fried it becomes extremely crispy and less oily. Panko is mainly used as a coating for fried foods. After frying, it retains its crunchiness for a longer period of time compared to traditional breadcrumbs, which is particularly important in restaurants and the catering industry.