Crispy on the outside, melt in your mouth on the inside … fried foods (done right) create the perfect alignment of taste and texture. Even the most health conscience patrons can’t resist. Foodmarket recently published an article, Demand Sizzles for Fried Food, outlining how one of Americans’ oldest obsessions was taken to new heights during

While many food trends come and go, one trend that isn’t “going” is the demand for quality food. And that includes all the ingredients used in the preparation. The increased demand for plant based and Non-GMO menu options shines a light on the importance of “all” ingredients used to create a dish. Including something as

From appetizers all the way through to dessert, Authentic Panko is one of the hardest-working, most-versatile ingredients in a professional pantry. Unfortunately, it’s probably one of the most overlooked ingredients as well, mainly due to a few misconceptions of its capabilities. If you thought Panko was just for Japanese cuisine, think again – Panko is

One fact you can take to the bank is not all Panko Brands are the same. Because not all brands of Panko are Authentic Japanese Panko. While there are many commercial brands available, only a few are truly an authentic Japanese Panko. The word “Authentic” is important. An Authentic Panko is made using traditional Japanese methods

If you’ve tried our extra crispy Authentic Tempura Batter, you will love our All Purpose Seasoned Batter Mix!  Seasoned to perfection and versatile, it’s an ideal base batter for fish, chicken, vegetables, seafood, pork, or beef. Our All Purpose Seasoned Batter Mix delivers a light crispy coating that stays crispy for an extended time. With

Maintaining the vision of Masashi Kawaguchi, siblings, Lauren and Jonathan Kawaguchi are ready to lead the next generation forward. Both Lauren and Jonathan are actively involved in Upper Crust Enterprises and learning the ins and outs of producing Authentic Panko, while fulfilling their grandfather’s original vision. Lauren and Jonathan grew up in the family business

When Fishking Processors, Inc., a seafood processing company, was first established in 1955, Masashi Kawaguchi was building much more than a business. He was building a solid foundation for future generations of the Kawaguchi family to grow and expand. Growing up in a home where business and family were one, Gary Kawaguchi, the oldest son,

The legacy of Upper Crust Enterprises, Inc. began in 1955 when Masashi Kawaguchi, a dynamic entrepreneur, established Fishking Processors, Inc., a small seafood processing facility located in Los Angeles, California. The business was soon to be known as Mrs. Friday’s. Mrs. Friday’s was a brand produced by Fishking Processors, however, because of the overwhelming popularity

Food quality matters, “Clean Label”, “Sustainable” and “Plant Based”, are now everyday terms and these very popular descriptors have spawned a brand new era of awareness of not just food, but where it comes from and how it’s produced – “where” and “how” are just as important as the “what” for a vast majority of

Understanding the difference between Crunchy and Crispy texture might seem a little silly to some, after all, aren’t they the same? Your restaurant customers know the difference and a quality expectation for both.  A scientific article in the International Journal of Food Properties, titled “Critical Evaluation of Crispy and Crunchy Textures: A Review”, outlines the subtle,