Flours and ground

The Panko is a kind of breadcrumbs ready, this type is coarsely chopped. This is perfect for creating that "crunch" is typical of the crunchiness of the cutlet, for example, or fried. It can also be used to make burgers of beef or seasonings to the dough and the filling. The term Panko defines a particular type of bread crumbs, prepared using white bread, typical of japanese cuisine. Classic japanese food, the panko is widely used in the preparation of fried food, thanks to its particular lightness and crispiness, due to the fact that not fry, instead of the breadcrumbs traditional, but incorporates air, swelling up, sliding away the fat in frying and avoiding the vegetables, the meat and the fish to soak in the oil.

The «Tebiyama» method is a traditional method of roasting bonito flakes that has been handed down in Japan since the Edo period (1603-1868). This method is considered the best for obtaining tasty dried bonito flakes, as, at the beginning of the process, smoking in strong sunlight enhances the flavor and at the same time removes the fishy smell. However, because it requires a lot of time and effort, the number of places still producing bonito flakes with this method is decreasing year by year and the «Tebiyama» method is now considered a legendary method. Enjoy the traditional Japanese taste of this uncompromising artisan technique!

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

Panko breadcrumbs are made from a special white bread. The name comes from the Japanese word pan for bread, and ko for flour. This crunchy breadcrumb is a must-have in every kitchen. It is suitable for cooking, baking, roasting or frying, and makes everything exceptionally crispy. Because it is finely ground and dried, panko flakes are lighter and airier than traditional breadcrumbs. And because it absorbs less oil and fat, the texture is noticeably crispier

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

With the new flour otafuku will be possible by following the recipes back of the package for up to 6 okonomiyaki or 40 takoyaki! The mix is designed to give the best result for these two dishes, the king supreme of street food japanese.

The panko is a type of breadcrumbs in japanese cooking, is made with bread baked. It is used for fried dishes such as: pork (tonkatsu) or tempura. The flakes of bread crumbs are larger, more crisp, lighter and contain less oil and bread crumbs in european.

Kikkoman Japanese-style crispy panko breadcrumbs add a touch of extra crunch to many dishes and recipes. It is made with a special crustless white bread. Fat and oil are absorbed less and this favors the typical and pleasant crunchiness of Panko breadcrumbs. It can be used instead of the traditional one for breading cutlets and vegetables, as a crunchy topping for flans and lasagna or as a binder for soups, sauces, meatballs, fillings and doughs of all kinds.

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. This version is called magurobushi because it is used the maguro, or tuna to yellow fin. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

Kinako flour, also known as roasted soybean flour, is a commonly used product in Japanese cuisine and is widely associated with dango and wagashi. Kinako, when combined with milk or soy milk, can also be made into a beverage. The substantial difference between soy flour and wheat flour is that the former does not contain gluten, and if cooked, soy flour tends to darken more easily than wheat flour. This flour can be used in all areas where normal wheat flour is used.