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Archive for March 6, 2012

TIP OF THE DAY: Panko Breadcrumbs

Panko Crusted Salmon with Ponzu. The recipe
couldn’t be easier. Photo courtesy Kikkoman.


Ever since we discovered them at Japanese restaurants, our breadcrumb of choice has been panko, the crispy bread crumb used in tempura, tonkatsu and crunchy sushi rolls, among other recipes. They’re crunchier and more flavorful than conventional bread crumbs.

What Is Panko

Panko is actually bread “flakes” rather than breadcrumbs. The difference is that conventional bread crumbs are ground into tiny bits, while panko are small flakes.

Panko are made from specially baked, oblong, crustless loaves. The larger and lighter flakes produced coat the food without “packing” like regular bread crumbs. They allow foods to stay crispier longer.

Panko can be used with baked or fried foods. Kikkoman Panko Bread Crumbs are unseasoned, making them perfect for sweet recipes, too.


  • Try them with crab cakes, fried fish, chicken and chicken nuggets; and in meat loaf and meatballs.
  • They’re perfect for fried zucchini, mozzarella sticks, onion rings and stuffed mushrooms.
  • Sprinkle them on casseroles before baking, then dot with a little butter for a light, tasty topping.
  • Garnish pasta and noodle dishes, including lasagne and mac and cheese.
  • Toss a few onto cottage cheese and yogurt.
  • Add a crisp, crunchy topping to everything from French toast, coffee cake and fruit fritters, to crisps and crumbles and ice cream.

    Check out the recipes on the Kikkoman website. After you see and taste the difference, you may never go back to ordinary bread crumbs.

    You can find panko in the Asian products section of many supermarkets; at all Asian food markets; and online. Kikkoman panko breadcrumbs are certified kosher by OU.
    Panko “Crunch It Up” Recipe Contest

    Enter your original recipe by March 26th, 2012. It can be an appetizer, side dish, main dish or dessert, as long as it’s creative, delicious and original.

    The winner in each category will receive a $1,000 prize and the winning recipes will be added to Kikkoman’s recipe database.

    Here are the contest guidelines for the recipe contest.

    Go forth and crunch!


    Look for panko in the Asian products section of your market. Photo courtesy Kikkoman.



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    ST. PATRICK’S DAY RECIPE: Lamb Kebabs with Guinness Marinade

    Lamb kebabs, couscous and minted yogurt
    are Middle Eastern, but Guinness is serving
    the dish on St. Patrick’s Day. Photo courtesy


    Kebabs (variously spelled kababs, kabobs and kebaps) are meat dishes of Persian origin. The concept spread throughout the Middle East and to Greece. The word means “roasted meat.” In different countries the meat can be skewered, sliced from a roast or served in other preparations.

    In North America, “kebab” is a shortcut for skewered meat chunks that are grilled or roasted. The term is more properly “shish kebab,” shish being the Armenian word for skewer. (Thus, “fruit kebab,” “vegetable kebab” and other non-roasted-meat kebabs are misnomers. Use the word “skewer” instead.)

    If there is no qualification, shish kebab is made with lamb, the leading meat in the Middle East.

    While lamb roasts, stews and other preparations are common in Ireland, Justin O’Connor, Executive Chef at the Guinness Storehouse, designed this Mediterranean-inspired lamb kebabs recipe for St. Patrick’s Day. It will be featured at the Guinness Storehouse restaurant in Dublin. If it’s good for Guinness on St. Patrick’s Day, it’s good for everyone!


    The lamb can be oven-roasted or grilled.




  • 1 loin of lamb, trimmed
  • Olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion, peeled and quartered
    Ingredients For Marinade

  • 2 ounces Guinness Extra Stout (the double stout version of regular Guinness)
  • 1 tablespoon plain yogurt
  • 2 cloves garlic, crushed
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped cilantro
  • Salt and pepper
  • Juice of 1/2 lemon
  • 1/4 red chile, chopped
  • Garnishes: fresh mint, parsley, dried apricots

    Couscous is enriched with the flavors of apricots, mint and parsley. Photo courtesy Guinness.


    Ingredients For Minted Yogurt

  • 1 cup nonfat Greek yogurt
  • 1 lime, juiced
  • 3 garlic cloves
  • 1 cup fresh mint leaves, plus extra for garnish
  • Salt
  • 1/4 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika

    1. Slice Meat. Slice the loin into 8 pieces; cube and marinate overnight in a fridge.

    2. Slice Vegetables. Dice the peppers, wedge the onions, season and coat in olive oil. Add to the marinating lamb and continue to marinate for 2 to 3 hours. Prior to cooking, preheat oven to 360°F.

    3. Skewer. Skewer the lamb and vegetables evenly onto 4 skewers. To cook, place in the oven for 8 minutes or char grill until evenly cooked.

    4. Plate. Serve the skewers with couscous, vegetables of choice and a bowl of minted yogurt. Use extra mint leaves (from the minted yogurt) to garnish the couscous. Dried apricots are another Middle Eastern-inspired choice.

    Do You Know Your Lamb Cuts?

    Take a look at our Lovely Lamb Glossary.


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