Kikkoman is a Japanese soy and is considered a dark soy sauce in Japan but is used similarly to Chinese light soy in cooking. It is not as thick or as sweet as a Chinese dark soy. Both Japanese and Chinese soy sauce is made from soybeans, wheat, water and salt.
The plain versions take on any seasoning from mild to spicy. Panko, Japanese-style breadcrumbs, offers a ready-to-use substitute for regular breadcrumbs. They are crispy and have a flaked texture, creating a crunchier coating than regular breadcrumbs -- and they're lower in carbs. You can buy white, whole-wheat and seasoned panko in grocery stores.
Panko is lower in calories, sodium, and fat and higher in fiber than regular breadcrumbs: 1/4 cup whole wheat panko (Ian's brand): 70 calories, 0.5 g fat, 14 g carbohydrates, 2 g fiber, 3 g protein, 23 mg sodium. Also, are panko bread crumbs low carb?
directions Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!