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ANA introduce three new dishes for “Tastes of Japan” project

27 Nov 2014 by Clement Huang
All Nippon Airways (ANA) has revised its menu in line with the “Tastes of Japan” campaign, to include products from the Yamagata, Kagawa and Yamguchi prefectures. The project is designed to raise the profile of Japan’s lesser-known areas and drive tourism to the country. Three new dishes will be served on flights between December 2014 and February 2015. These include: red sea bream boiled in grated radish (Yamagata); chiffon cake prepared with rare sugar (Kagawa); and sautéed choshu-dori chicken with white kidney beans cassoulet style (Yamguchi). Red sea bream boiled in grated radish Red sea bream, the unchallenged winter king of the Japan Sea, is boiled in a stock and garnished with white grated radish. The dish is served alongside Tsuyahime, an acclaimed rice brand from the Sala district of the Yamagata prefecture. The dish will be available in business class on selected international flights. Chiffon cake prepared with rare sugar The dough used in chiffon cake contains rare sugar cultivated on the Island of Shikoku, in Kagawa prefecture. This sweet treat will be available in the ANA lounge at both Narita and Haneda airports. Sautéed herb-rich choshu-dori chicken with white kidney beans braised in cassoulet style Choshu-dori chickens are organically-raised on the outskirts of Nagato City in the Yamaguchi prefecture. The dish is served with cassoulet-style braised white kidney beans of the side. Available in business class on selected international flights. For more information, visit ana.co.jp Clement Huang
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