panko

NHKの番組'ためしてガッテン' で "panko" が世界中で使われているという話がありました。
気になったので英英辞書を見ると、確かに、多くの辞書に "panko" の説明が出ていました。
・Oxford English Dictionary: (in Japanese cooking) breadcrumbs with a light, flaky texture, typically used as a coating for fried or baked food.: ‘a piece of plump Chilean sea bass remained moist under a light crusting of panko’
・Collins Dictionary: Japanese cookery a type of sweet white breadcrumb: Mix the panko crumbs with the remaining chives on a large plate.
WikipediaにもBread crumbsの項にDry breadcrumbs、Fresh breadcrumbsと並んでPankoがあり、次の説明が出ていました。

Panko (パン粉) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating. Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes. It is often used on seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets.
Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam.