All Nippon Airways (ANA) has launched the seventh phase of its “Tastes of Japan” campaign.
The project, designed to raise the profile of Japan’s lesser-known prefectures, sees the carrier regularly introduce new regional beverages and cuisine to its flights, airport lounges and other services.
For this new phase, ANA will introduce products from the Fukishima, Osaka and Tottori prefectures between March and May 2015. This will include:
Wine jelly made with baby peaches from Fukushima
To be served at the ANA Suite Lounge in Haneda and Narita Airports. The baby peaches have edible stones, and the fruit is used whole in the wine-flavoured jelly. Other offerings from the Fukushima prefecture include fillet steak of prime Japanese Wagyu beef, which will be available in "Dining h" in ANA Suite Lounge at Haneda in May.
Bamboo shoot steak from the Senshu region
Available in "Dining h" in the ANA Suite Lounge at Haneda in April, the Kozumi bamboo shoots are cut into thick slices to preserve their natural goodness, and are flavoured with a sweet and sour soy sauce-based dressing. Passengers using the ANA Suite Lounge at Haneda and Narita can also enjoy crème Chiboust made with satsumas from Osaka.
Koura-yaki
A traditional dish from Tottori, Koura-yaki will be served to business class passengers travelling out of Japan on selected Asian routes. The dish itself consists of a combination of crabmeat and cab butter that is wrapped softly in egg. This is accompanied with “itadaki”, which is made from rice and vegetable wrapped in deep-fried tofu and boiled in soup. Meanwhile, first class customers can opt for another Tottori favourite, Daisen chicken, on routes departing Europe for Japan.
For more information, visit ana.co.jp
Clement Huang
Wine jelly made with baby peaches from Fukushima
To be served at the ANA Suite Lounge in Haneda and Narita Airports. The baby peaches have edible stones, and the fruit is used whole in the wine-flavoured jelly. Other offerings from the Fukushima prefecture include fillet steak of prime Japanese Wagyu beef, which will be available in "Dining h" in ANA Suite Lounge at Haneda in May.
Bamboo shoot steak from the Senshu region
Available in "Dining h" in the ANA Suite Lounge at Haneda in April, the Kozumi bamboo shoots are cut into thick slices to preserve their natural goodness, and are flavoured with a sweet and sour soy sauce-based dressing. Passengers using the ANA Suite Lounge at Haneda and Narita can also enjoy crème Chiboust made with satsumas from Osaka.
Koura-yaki
A traditional dish from Tottori, Koura-yaki will be served to business class passengers travelling out of Japan on selected Asian routes. The dish itself consists of a combination of crabmeat and cab butter that is wrapped softly in egg. This is accompanied with “itadaki”, which is made from rice and vegetable wrapped in deep-fried tofu and boiled in soup. Meanwhile, first class customers can opt for another Tottori favourite, Daisen chicken, on routes departing Europe for Japan.
For more information, visit ana.co.jp
Clement Huang 
