Friday, August 19, 2016

ANA launches next phase of 'Tastes of Japan'

Japan’s All Nippon Airways (ANA) will launch the next phase of its “Tastes of Japan” campaign in September to highlight the cuisine of three more of the country’s 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 13th and latest phase of the project, which will run from September through November, will introduce ANA customers to products from Akita, Saitama and Shimane prefectures.

Akita 
Dishes from Akita prefecture
The airline will offer Akita cuisine to its international Business Class passengers during the latest phase of the campaign. A main dish of Hinai-jidori chicken, revered as one of Japan’s three tastiest local chicken brands, will be served in the classic Akita specialty of kiritanpo nabe or skewered mashed rice hot pot.

At “DINING h” restaurant inside the ANA SUITE LOUNGE at Haneda Airport (HND), an October highlight is beef filet and foie gras sauté with “Fukura” French toast in blueberry sauce. Fukura refers to a spicy French toast-style dish made from Akita tofu, which pairs well with the sautéed meat and vegetable side dish that will also be offered.

Savories from Saitama
Saitama 
The Saitama prefecture will be featured during November at “DINING h” restaurant with “Musashi wheat-fed pork loin,” 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, prepared in the classic ginger-fried style.

The prefecture's cuisine will also be represented at the ANA SUITE LOUNGE at Haneda and Narita Airports (NRT) by gourmet onion bread made with wheat grown in Saitama. Dough created from this wheat is kneaded with onions, black pepper and coarse-grained green pepper, then baked.

Shimane 
Cuisine from Shimane
ANA's international First Class passengers will be offered cuisine from the Shimane prefecture. Dishes include  fried tilefish caught in the prefecture, paired with sautéed abalone and flavored with garland chrysanthemum puree and olive oil.

The prefecture's cuisine will also be featured during September at the “DINING h” restaurant inside the ANA SUITE LOUNGE at Haneda Airport, including 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 in mellow salty sauce marketed under the Hamamori brand.

Airport Lounges: Japanese Sake Corner 
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 provided by ANA



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