The airline launched its campaign in September 2013 to introduce regional beverages and cuisine to ANA flights, airport lounges and other venues to raise the profile of Japan’s lesser-known prefectures, particularly to overseas customers, and drive tourism to Japan. The seventh and latest phase of the project will introduce ANA customers to products from Fukushima, Osaka and Tottori prefectures.
|Fukushima Wine Jelly|
Other offerings from Fukushima will include fillet steak of prime Japanese Wagyu beef farmed in the prefecture. The fillet will be available in DINING h in the ANA SUITE LOUNGE at HND in May.
The Senshu region will be represented by bamboo shoot steak prepared with Kozumi bamboo shoots that are thick-cut to preserve their natural flavors. The shoots are then flavored with a sweet-and-sour soy sauce-based dressing. The bamboo steak, as well as crème chiboust made with satsumas from Osaka will be available at DINING h in the ANA SUITE LOUNGE at HND in April.
|Itadaki and Koura-yaki|
As part of the project, ANA customers are also able to sample Japanese sake, shochu and awamori, the 'Kokushu' or national spirits of Japan, at ANA airport lounges in HND, NRT and Kansai International Airport (KIX) in Osaka. More information on the featured prefectures is available on a special website dedicated to the Taste of Japan campaign.
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Photos by Carl Dombek
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