Wednesday, February 25, 2015

ANA to launch seventh phase of 'Tastes of Japan' campaign

Japan’s All Nippon Airways (ANA) will launch the next phase of its “Tastes of Japan” campaign in March to highlight the cuisine of three of the country’s lesser-known prefectures.

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
The newest installment of “Taste of Japan” will feature wine jelly made with baby peaches from the Fukushima prefecture. This dish will be served at ANA SUITE LOUNGE in Haneda (HND) and Narita (NRT) Airports. The baby peaches have edible stones, and the fruit is used whole in the wine-flavored jelly, which “envelops the taste buds with a wonderful sensation as you take a mouthful,” according to the airline's statement on the featured foods.

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
The third prefecture, Tottori, will be showcasing Koura-yaki, a traditional dish that is a combination of crab meat and crab butter wrapped in egg. It will be available in Business Class on flights from Japan traversing selected Asian routes and will be accompanied by itadaki, which is made from rice and vegetables wrapped in deep-fried tofu, then boiled in soup. First Class passengers on routes departing Europe bound for Japan will also be able to enjoy daisen chicken.


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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