‘Tastes of JAPAN’ by ANA Featuring Nagano, Ibaraki And Kochi Prefectures

Published on : Monday, February 13, 2017

ANAIn September 2013, ANA Group launched its ‘Tastes of JAPAN’ campaign. This project, which introduces regional beverages and cuisine to ANA flights, airport lounges and other services, 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.

The fifteenth phase of the project will introduce ANA customers to products from Nagano, Ibaraki and Kochi prefectures between March and May 2017. This will include:


For the pleasure of our International Business Class passengers, from March through May ANA is offering “Local Cuisine from Nagano” (photo on left). The main dish of “Shinshu Salmon,” signature seafood from Nagano Prefecture esteemed for its fine fleshy texture and melt-in-your-mouth tenderness, is accompanied by pickled turnip leaves as yet another Nagano forte. Served during March at “Dining h” restaurant within the ANA Suite Lounge at Haneda Airport, meanwhile, will be “Shinshu Beef Round Steak.” For this gourmet creation, choice thigh meat from Nagano-grown beef is meticulously broiled to your request, for enjoyment with Hamami Salt harvested in the waters off Tsushima Island in Nagasaki Prefecture and soy-based Japanese-style sauce.


During March, “Dining h” restaurant inside the ANA Suite Lounge at Haneda Airport proudly presents a masterpiece of clams and cherry bass caught in the Sea of Kashima on the Pacific Ocean side of Japan, steamed in white wine and served on crispy scorched rice (photo on the left). Hearty slices of clam are steamed in wine to yield a rich soup stock, which is then immaculately mixed with bonito broth. The scorched rice base is piled with tender morsels of salt-broiled cherry bass and further enhanced with the luscious savor of the clam broth. For International Business Class passengers, meanwhile, from March through may ANA is pleased to offer the sweet pairing of stewed smelt and potato jelly paste. The smelt is caught in Lake Kasumigaura of Ibaraki Prefecture, waters famed nationwide for this fish, and then stewed to a delectably sugary finish. The Ibaraki district is also where the Beniazuma brand of sweet potatoes used to concoct this jellied paste are farmed, with their pure and rustic flavor delivering a delightfully restrained sweetness.


For ANA International First Class passengers, from March through May we are pleased to offer the combination of Kochi Prefecture grown tomatoes stuffed with red paprika mousse, and white asparagus wrapped in ham imported from Parma, Italy (photo on left). Sweet fruit tomatoes, a Kochi specialty, are hollowed out as vessels to hold the paprika mousse. The accompanying Parma ham wrapped white asparagus further transforms this into a selection steeped in the refreshing hues and sensations of spring. As an added treat for First Class travelers, also served during these months is Hinohikari – a nationally celebrated brand of rice from the paddies of Shimanto Town in Kochi.

Airport Lounges: Japanese Sake Corner

As part of the project, ANA customers are able to sample Japanese sake and shochu, the ‘Kokushu’ or national spirits of Japan, at ANA airport lounges in Haneda, Narita and Kansai Airports.

Source:- ANA

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