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Enjoy the cuisine of Fukui, Yamanashi and Kagoshima with ANA’s ‘Tastes of JAPAN’


ANA Tastes of JAPAN (Kagoshima)

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.

 

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