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Himishgal Mar 1, 2007 05:28 PM

Just noticed at my local supermarket (ShopRite) that Kikoman has a Japanese Style Panko (bread crumbs) with OU supervision. Anyone know if this received kosher supervison recently? Are there any hounds that have tried this?

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  1. pitagirl RE: Himishgal Mar 1, 2007 06:14 PM

    no, but I've wondered about kosher panko! I will get to shoprite next week and try it!

    1. s
      smartie RE: Himishgal Mar 1, 2007 06:36 PM

      been kosher for ages been using it a long time. It is very good.

      1. k
        kiddush hopper RE: Himishgal Mar 5, 2007 02:15 PM

        i am not a fan of them!!!!!!!!!

        1 Reply
        1. re: kiddush hopper
          Quine RE: kiddush hopper Mar 8, 2007 09:41 PM

          a fan of panko? ShopRite? or kikkoman?

        2. t
          teachermom RE: Himishgal Mar 5, 2007 06:13 PM

          I use Chef Jeff's (Nathan, from Abigael's) seasoned and plain panko crusts for lots of things--chicken cutlets, eggplant parmigan, and my newest favorite creation: panko-crusted salmon gefilte fish. I take a frozen loaf, slice into rounds, dip in beaten egg and into seasoned panko crusts, spray with Pam, and bake at 400 until they are brown. Great shabbat appetizer, served with wasabi mayo.

          3 Replies
          1. re: teachermom
            p.j. RE: teachermom Mar 6, 2007 07:22 AM

            Interesting idea. We rarely have gefilte fish in cold weather. I like the baked part. I take it that you do not boil the loaf. How long does the baking generally take? I wonder if this would work for Pesach with seasoned matzo meal??
            One of our local caterers fries gefilte fish balls until they are dark brown (I think they are breaded, but it is hard to tell) and serves them at kiddush with chili sauce on the side. Strange, greasy, but definitely chowish.

            1. re: p.j.
              teachermom RE: p.j. Mar 6, 2007 12:14 PM

              No boiling, just slice the loaf while frozen, dip in egg, and coat. It would definitely work with seasoned matzo meal. They take about 20 minutes to bake.

              1. re: teachermom
                p.j. RE: teachermom Mar 7, 2007 06:32 AM

                Thanks. I think we have a loaf in the basement freezer. Will have to give it a try before Pesach.

                Another product that I have been using, mostly to make schnitzel, is bread crumbs containing 20% sesame seeds. It's imported from Israel, I don't have the co. name. The sesame seeds add a nice crunch and flavor. p.j.

          2. s
            smartie RE: Himishgal Mar 7, 2007 06:48 PM

            make fried gefilte fish!

            1. s
              sharonlebewohl RE: Himishgal Mar 8, 2007 08:34 PM

              This has been a very important lesson for me. It's not as important to have the idea as it is to act on it. I've been using Panko for years, never realizing that it didn't have a hechsher. I was buying it in 50 pound bags at a restaurant supply store. These bags had a hechsher. It wasn't until I gave a recipe to a friend that he told me that he checked everywhere for Panko with a hechsher and he couldn't find it. It was then that I realized that only the industrial size actually had it. For two years my friend begged me to repackage it under my own name, but I kept saying that I had too much going on for a new project. Boy do I feel stupid everytime I use it now. Jeffrey Nathan sells flavored Panko. I prefer to use my own herbs and spices, but I use the plain one all the time.

              1. s
                ShlomoDovid RE: Himishgal Mar 18, 2007 05:19 PM

                Interesting. Which brand has the hechsher and which hechsher is it please? I can buy it and parcel it out to my friends...


                1. k
                  Kikkoman RE: Himishgal Oct 24, 2008 01:39 PM

                  Hope this attachment helps with your Kikkoman Panko Bread Crumb question.

                  1. c
                    cheesecake17 RE: Himishgal Oct 26, 2008 08:11 AM

                    I buy it all the time. I like it, but it needs seasoning and a little oil to make it stick.

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