パン粉(こ)

ぱんこ
noun
breadcrumbs, panko
1. breadcrumbs, panko
Light, flaky breadcrumbs made from crustless bread, used for coating fried foods to create a crispy texture.
とんかつにはパン粉(こ)をつけます。
Tonkatsu is coated with breadcrumbs.
小麦粉(こむぎこ)、卵(たまご)、パン粉(こ)の順(じゅん)に衣(ころも)をつける。
Coat in order: flour, egg, then breadcrumbs.
Standard breading procedure for fried cutlets
パン粉(こ)をつけて揚(あ)げるとサクサクになる。
Coating with breadcrumbs and frying makes it crispy.
サクサク is the onomatopoeia for crispy texture

パン粉(こ) refers to the light, flaky breadcrumbs used to coat fried foods. Japanese panko is distinctively coarser and airier than Western-style fine breadcrumbs, producing a crispier result.

ETYMOLOGY:
パン (bread, from Portuguese 'pão') + 粉(こ) (powder/flour).

COMMON DISHES:

  • とんかつ: pork cutlet
  • エビフライ: fried shrimp
  • コロッケ: croquette
  • 串(くし)カツ: deep-fried skewers

BREADING PROCESS:
The standard coating order is 小麦粉(こむぎこ) (flour) → 卵(たまご) (egg) → パン粉(こ) (breadcrumbs). This is called 衣(ころも)をつける.

COMMON EXPRESSIONS:

  • パン粉(こ)をつける: to coat with breadcrumbs
  • パン粉(こ)をまぶす: to sprinkle/coat with breadcrumbs

Now widely known internationally as 'panko' and used in many cuisines for its superior crispiness.

general
Added 2026.1.14 21:48 · Revised 2026.4.5 18:02
04500/04926_panko