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 seventh phase of the project will introduce ANA customers to products from Fukushima, Osaka and Tottori prefectures between March and May 2015. This will include:
Wine jelly made with baby peaches from Fukushima
Served at ANA SUITE LOUNGE in Haneda and Narita Airports. The baby peaches have edible stones, and the fruit is used whole in the wine-flavored jelly, which envelops the taste buds with a wonderful sensation as you take a mouthful.
Other offerings include ‘Fillet steak of prime Japanese Wagyu beef’ farmed in Fukushima, which will be available in DINING h in ANA SUITE LOUNGE at Haneda in May.
Bamboo shoot steak from the Senshu region
Available at DINING h in the ANA SUITE LOUNGE at Haneda Airport in April. The Kozumi bamboo shoots are cut thickly to preserve their natural goodness, and are flavored with a sweet-and-sour soy sauce-based dressing. Passengers using the ANA SUITE LOUNGE at Haneda and Narita Airports can also enjoy ‘Crème Chiboust made with satsumas from Osaka’.
Koura-yaki, traditional dish from Tottori
Available in Business Class from Japan on selected Asian routes, Koura-yaki is a succulent combination of crab meat and crab butter wrapped softly in egg. The accompaniment, ‘itadaki’, is made from rice and vegetables wrapped in deep-fried tofu and boiled in a delicious soup.
In addition, Daisen Chicken will be served in First Class on routes departing Europe to Japan.