Between September and November 2016, ANA will be offering its passengers local fare from the Akita, Saitama and Shimane prefectures.
As part of the thirteenth phase of ANA’s ‘Tastes of JAPAN’ programme, ANA’s inflight menus and offerings at various airport lounges will be refreshed with the finest produce from these three prefectures. Launched in 2013, the ‘Tastes of JAPAN’ programme showcases regional beverages and cuisines from Japan’s lesser-known prefectures to ANA passengers on flights, at airport lounges and other services. The programme aims to drive tourism to Japan and stimulate local economies through promoting regional agricultural products.
This quarter, food and beverage offerings from the Akita, Saitama and Shimane prefectures will include:
Akita
International Business Class flights will feature Hinai-jidori chicken – revered as one of Japan’s three tastiest local chicken brands, served in the classic Akita specialty of kiritanpo nabe (skewered mashed rice hot pot). In October, customers at the “DINING h” restaurant inside the ANA SUITE LOUNGE at Haneda Airport can enjoy beef filet and foie gras sauté with “Fukura” French toast in blueberry sauce. Fukura refers to a spicy French toast version of cake made from Akita tofu, which pairs immaculately with the meat sauté and vegetable side.
Saitama
This November, the “DINING h” restaurant at the ANA SUITE LOUNGE at Haneda Airport will offer “Musashi wheat-fed pork loin” from Saitama Prefecture, fried in onions and ginger. A delicacy of late fall, this pork is renowned for its delectable balance of rich red and sweet fatty meat. Also served at the ANA SUITE LOUNGE at Haneda and Narita Airports is gourmet onion bread made with “Hanamanten” brand wheat grown in Saitama – kneaded with onions, black pepper and coarse-grained green pepper, then baked to a scrumptious finish.
Shimane
Served on International First Class flights, savour the light and tender texture of fried tilefish caught in Shimane Prefecture, paired with sautéed abalone and flavored with garland chrysanthemum puree and olive oil. In September, the “DINING h” restaurant inside the ANA SUITE LOUNGE at Haneda Airport will feature rockfish harvested from the waters of Shimane prefecture, prepared in a sauce of seaweed salt from the Hamada region. The rich fatty meat of the rockfish is fried to a mouth-watering finish in mellow salty sauce marketed under the Hamamori brand.
Airport Lounges: Japanese Sake Corner
As part of the project, 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.
For more information, visit https://www.ana.co.jp/tastesofjapan/en/
