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While golden and crispy fried chicken is tumbling in a constant temperature oil pan in a London laboratory, tempura chefs at Tsukiji Market in Tokyo are mixing the seventh generation of secret fried powder recipes, while street vendors in Mumbai are wrapping spiced vegetables with chickpea flour. 

Battering and breading systems are key links in the food industry that determine product taste, quality and commercial value.

What Is Panko?
Although a unique name, panko is simply a type of breadcrumb (the word panko is Japanese—"pan" meaning bread and "ko" meaning flour). Real panko is always made from a special kind of white bread (as opposed to whole wheat) that is made without crusts that are baked using an electrical current. The loaf is ground into fine slivers or flakes that are then dried. It is used as a light breading in Japanese cuisine; panko is also referred to as Japanese Breadcrumbs.

Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko and deep-fried. It is traditionally served with a dark, savory tonkatsu sauce and shredded green cabbage.

Fried foods are very popular among consumers at home and abroad, and there are many types, mainly fried noodles, fried meat products, fried fruits and vegetables, and fried seafood. 

In the globalization of food, Japanese fried flour has become a shining pearl in the culinary art with its unique flavor and texture. Japanese fried flour is more than just an ingredient, it is a culture, an unremitting pursuit of the exquisite taste and appearance of food. Today, let's explore the world of Japanese fried flour and learn how it can bring a professional taste to your kitchen.

Japanese cuisine is renowned for its delicate textures and flavours, and the secret behind its signature crispy dishes lies in specialized frying flours. From fluffy tempura to crispy fried chicken, Japanese frying flours like tempura flour, panko breadcrumbs and fried chicken coatings are essential for getting authentic results. This guide explores their types, ingredients and culinary applications.

The historical origin and development of breadcrumbs is a story full of western table culture.
Origin: The origin of the word breadcrumbs can be traced back to the early 19th century in Britain. In the past, breadcrumbs referred to the remaining bread crumbs, especially due to the popularity of sliced bread, breadcrumbs became relatively common.

Yeast, baking powder and baking soda are three common fermentation or foaming agents. They are very familiar to housewives or food lovers. 

The choice of batter and the method of frying are crucial to making a crispy and delicious fried food. Here's a detailed look at how to use different batter and steps to make your fried food crunchy and delicious, using three ingredients: vegetables, pork chops, and tofu.