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Bread crumbs, also known as Japanese panko, is a versatile ingredient that has become a staple in kitchens around the world. Derived from bread without crusts, panko boasts a crisper, airier texture compared to traditional Western bread crumbs. This unique texture makes it an ideal choice for creating a light and crispy coating for a variety of dishes, including fried chicken.

Tempura(天ぷら) is a beloved dish in Japanese cuisine, known for its light and crispy texture. Tempura is a general term for fried food, and while many people associate it with fried shrimp, tempura actually contains a variety of ingredients, including vegetables and seafood. This dish has an interesting history. Christianity forbids meat during Lent, so the Portuguese eat fish instead of meat. And for the frying method is faster, the Portuguese eat fried seafood.

Coatings, such as starches and breadings, provide the desired product appearance and texture while locking in food flavor and moisture. Here are some insights into the most common types of food coatings to get the best results from your ingredients and coating equipment.

Tempura premix is a Japanese-style batter mix. It is made of wheat flour, corn starch, turmeric flour and other raw materials. It is used to provide a delicate and crispy coating when the ingredients are fried.

Additives are always inevitably used in the production process of the food industry. Soy Protein Is widely used in meat products, such as fish balls, fried chicken nuggets, as well as in vegetarian products and dairy products.

Japanese Panko breadcrumbs are a unique ingredient that can transform your dishes with their light and crispy texture. Originating in Japan, panko breadcrumbs are increasingly popular in Western cuisine for their ability to create a delicate and crunchy coating on fried or baked foods.