Japanese airline ANA continues to implement initiatives to promote the culture and heritage of Japan and serve as a bridge between Japan and the rest of the world.
Following on from the success of the ‘Tastes of JAPAN’ campaign launched in 2013, the twelfth phase of the project will introduce ANA customers to products from Fukui, Yamanashi and Kagoshima prefectures between June and August 2016.
The project introduces regional cuisine and beverages to ANA flights, airport lounges and other services every 3 months. The project is designed to raise the profile of Japan’s lesser-known prefectures, particularly to overseas customers, and drive tourism to Japan. The project is also intended to stimulate local economies, in part by boosting consumption of regional agricultural products.
This will include:
Fukui
“Dining h” restaurant inside the ANA Suite Lounge at Haneda Airport proudly presents red sea bream from Fukui Prefecture, grilled in white miso and partnered with tasty summer vegetables deep-fried for the month of July. This gourmet masterpiece features natural catches from the waters off Fukui.
Yamanashi
Business Class features 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 of 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 the bracing tartness and gentle sweetness of fine plums distinguishes this sophisticated dessert.
Kagoshima
Served in Business Class is “Local Cuisine Kagoshima”. The main dish of Berkshire pork is stewed in black vinegar for a salty-sweet flavour, the meat so tender that it falls apart at the touch 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-flavoured grated white radish. At “DINING h” restaurant inside ANA Suite Lounge at Haneda Airport, the month of July features Japanese black roast beef from Kagoshima Prefecture, served with Tsushima district salt and a special Japanese-style sauce.
