ANA with a new Taste of Japan for the Spring of 2017

  ANA is once again introducing new menu items for international business class passengers to enjoy on long haul flights. The new prefectures being represented in this round include Nagano, Ibaraki and Kochi.

Credit: ANA

With another round of Taste of Japan being introduced by ANA, passengers will be able to enjoy delicacies from three new prefectures. The introduction of the new menu items will begin in March of 2017 and last until May of this year.

The newest selection in the Taste of Japan is the 15th installment of this exploration of Japanese cuisine by ANA for their guests in business class to enjoy during their international flights. The latest prefectures to be featured will be Nagano, Ibaraki and Kochi.

The main dish from the Nagano prefecture is Shinshu Salmon with pickled turnip leaves. Another choice is the Shinshu Beef Round Steak where only the tender thigh meat is used for the entrée.

From Lake Kasumigaura in the Ibaraki Prefecture, smelt is caught to be served to business class passengers. The fish is stewed to a sugary finish and is paired with potato jelly paste.

The meal for first class passengers comes from the Kochi prefecture. This special meal has white asparagus wrapped in ham from Italy paired with tomatoes stuffed with red paprika mousse. Also available is the special Hinohikari rice from the prefecture.

These same entrees along with others will also be available at the “Dining h” restaurant inside the ANA Suite Lounge in the Haneda Airport for those that would like to enjoy one last Taste of Japan while they are still in Japan.

The selections chosen are prepared with meat, fish, sea food and vegetables from the prefecture except for the imported ham from Italy. These selection make it easy for passengers to enjoy delicacies most never experience due to the prefectures location being away from the tourist and business areas of Japan.

Sources: ANA, Public Now, Air Transport News

ANA , Taste of Japan , new menu items
Posted On: 14 February 2017    Print    Email
Author: Douglas Gray

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