In 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 thirteenth phase of the project will introduce ANA customers to products from Akita, Saitama and Shimane prefectures between September and November 2016. This will include:
For our International Business Class passengers, ANA is pleased to offer “Akita Cuisine.” The main dish of Hinai-jidori chicken, revered as one of Japan’s three tastiest local chicken brands, is served in the classic Akita specialty of kiritanpo nabe (skewered mashed rice hot pot). At “DINING h” restaurant inside the ANA SUITE LOUNGE at Haneda Airport, an October highlight is 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.
Featured this November at “DINING h” restaurant at the ANA SUITE LOUNGE at Haneda Airport is “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, prepared here for your dining delight in the classic ginger-fried style.
Served at the ANA SUITE LOUNGE at Haneda and Narita Airports, meanwhile, is gourmet onion bread made with “Hanamanten” brand wheat grown in Saitama. Dough created from this wheat is kneaded with onions, black pepper and coarse-grained green pepper, then baked to a scrumptious finish.
Served in our International First Class is fried tilefish caught in Shimane Prefecture, paired with sautéed abalone and flavoured with garland chrysanthemum puree and olive oil. Savour the light and tender texture of both the tilefish and abalone from Shimane, with puree sauce glistening from the brilliant green of garland chrysanthemum leaves.
At “DINING h” restaurant inside the ANA SUITE LOUNGE at Haneda Airport, a September special is 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 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.