All Nippon Airways (ANA) has introduced the tenth phase of its “Tastes of Japan” campaign.
By offering regional cuisine and beverages on ANA flights, airport lounges and other services, the Tastes of Japan project aims to raise the profile of Japan’s lesser-known prefectures, and in turn drive tourism in the country.
The latest phase will feature products from the Aichi, Gifu and Mie prefectures and run between December 2015 and February 2016.
Business class passengers will enjoy a blancmange dessert combo that was prepared with green tea from Aichi prefecture’s Nishio District. It will also be accompanied with fresh soybean milk. Other inflight menu additions include stewed beef in a beer-flavoured sauce made using Kinshachi Nagoya lager.
The “Dining h” restaurant located in the ANA Suite Lounge at the international terminal of Tokyo Haneda Airport will offer Hida and Mino Kenton pork that is wrapped in yam and accompanied with touchi sauce and yuzu-flavored risotto (February 2016).
Customers in business class will be able to sample a local black shrimp appetiser from the Mie prefecture. Meanwhile, the main course will be a yellowtail from Mie that is covered with grated turnip sauce and flavored with Meyer lemon. Furthermore, the ANA Suite Lounge at both Tokyo Narita and Haneda Airports will also offer a jelly dessert made from mandarin orange juice grown in Mie.
For more information, visit ana.co.jp