and I quote:

'Coarse and jagged-edged, the Japanese panko bread crumbs succeed at coating your food in a delicate yet sturdy crispy sheath. They are typically made from the soft, tender centers of bread, rather than from the crust, resulting in a more harmonious, crunchy texture when fried. The beautiful brown luster assumed by panko bread crumbs after frying lends your food the appearance of culinary stardom.'

I used some for some arancini that I made last week and they were very good. I recommend them for all your bread crumb needs.