A staple ingredient in Japanese cuisine, Panko (pronounced "pank-o") consists of breadcrumbs broken down into smaller flakes and dried. Often to be used as breading, panko is commonly used for fried dishes such as Panko Chicken or Panko Shrimp. Unlike traditional fry batter, panko creates a crispier outer coat due to the larger shape of each individual bread flake, which prevents clumping during the frying process. Though panko may be enjoyed as is when cooking, there are countless forms of the breading produced to create all sorts of different textures, shapes & tastes. Though seemingly a simple and minor ingredient, there exists a vast lineage for producing it across the world and especially in Japan, where its responsible for creating an entire industry, both with large manufacturing giants and smaller, family owned facilities. One of these family owned panko plants is Nakaya Panko Factory, founded in 1948 and located in the Shinagawa-ku prefecture in Tokyo. Currently run by Shoichi Nakabayashi, the panko plant specializes in a wide variety of different panko variants, which has made them a go-to supplier for local businesses and consumers alike. In this video by YouTube channel Paolo fromTOKYO, get a close & in-depth look at how this particular facility produces the beloved ingredient plus a view at a day in the life of the factory's daily motions through its owner Sho.