When everyone think about Japan is either
Osaka, Tokyo or Hokkaido. Do you know that others prefectures even offer better
than Osaka, Tokyo or Hokkaido? Especially their food !
Enjoy the
cuisine of Fukui, Yamanashi and Kagoshima with ANA's 'Tastes of JAPAN"
Between June
and August 2016, ANA is inviting all passengers on a specially curated culinary
journey to the Fukui, Yamanashi and Kagoshima prefectures.
As part of the twelfth cycle of the airline group’s ‘Tastes of
JAPAN’ programme, ANA’s inflight menus as well as offerings at various airport
lounges in Tokyo will be refreshed with the finest produce from these three
prefectures. The campaign first introduced in 2013 is designed to showcase
food, beverage and desserts from lesser-known prefectures in Japan to ANA
passengers on flights, at airport lounges and other services. The project aims
to drive tourism and stimulate local economies by promoting regional
agricultural products, while introducing customers to a side of Japan they
might not have tasted before.
This quarter, food and beverage offerings inspired by the
northern region of Japan include:
Fukui
Sample the freshest catch from the waters off Fukui at the
“Dining h” restaurant located inside the ANA SUITE LOUNGE at Haneda Airport.
Gourmet masterpieces include red sea bream from the Fukui Prefecture, grilled
in white miso and paired with deep-fried and boiled summer vegetables. The
delicate fish is basted in white soy sauce and regular and sweet sake while
grilling, then topped with paper-thin kelp shavings. First Class passengers on
ANA flights can also enjoy small sea bream pickled with bamboo leaves, lightly
salted and pickled in brewed vinegar.
Yamanashi
Business Class flights will feature Japanese-raised beef fillet
steak dressed with Sicilian green olives and seasoned in wine sauce from
Yamanashi Prefecture. Enjoy this tender cut in a fondue sauce made with white
wine produced in Yamanashi. Served at the ANA SUITE LOUNGE at Haneda and Narita
Airports is a plum éclair prepared with jam using only plums grown in
Minami-Alps City. A delectable balance of tart and sweetness of fine plums
distinguishes this sophisticated dessert.
Kagoshima
Berkshire pork stewed in black vinegar, is part of the local
Kagoshima cuisine that will be served on Business Class. The tender meat which
has a salty-sweet flavor falls apart with the press of a fork. For sashimi,
rich and fatty bonito is wrapped in straw and lightly grilled for dipping in
sour orange-based sauce and plum-flavored grated white radish. In July,
customers at the “DINING h” restaurant inside ANA SUITE LOUNGE at Haneda
Airport can also enjoy Japanese black roast beef from the Kagoshima Prefecture,
served with Tsushima district salt and a special Japanese-style sauce.
Airport Lounges: Japanese Sake Corner
ANA customers can also sample Japanese sake and
shochu, the 'Kokushu' or national spirits of Japan, at ANA airport
lounges in Haneda, Narita and Kansai Airports.
‘Tastes of JAPAN’ by ANA introduces food, drinks, desserts and
products from different prefectures in 3-month cycles. Previously featured
prefectures include Kumamoto, Hokkaido, Miyagi, Ehime, Miyazaki, Shizuoka,
Hiroshima, Nagasaki, Ishikawa, Okayama, Oita, Yamagata, Kagawa, Yamaguchi,
Fukushima, Osaka, Tottori, Toyama, Nara, Fukuoka, Niigata, Kanagawa, Shiga,
Aichi, Gifu, Mie, Aomori, Kyoto and Saga.
