Savour Specialities from Akita, Saitama and Shimane Prefectures on ANA from September to November 2016

As part of the on-going Tastes of JAPAN programme (read about the feature in June to August this year), ANA will be showcasing the quality produce and specialties from the Akita, Saitama and Shimane prefectures in-flight as well as at the various airport lounges from September to November 2016.

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Specialties from Akita Prefecture | Photo Credit: ANA

Specialties from Akita Prefecture | Photo Credit: ANA

Revered as one of Japan's three tastiest local chicken brands, international Business Class flights will feature the Hinajjidori Chicken from the Akita Prefecture. It will also be served in the classic Akita specialty of kiritanpo nabe (skewered mashed rice hotpot). In October, customers at the “DINING h” restaurant inside the ANA SUITE LOUNGE at Haneda Airport can enjoy beef filet and foie gras sauté with “Fukura” French toast in blueberry sauce. Fukura refers to a spicy French toast version of cake made from Akita tofu, which pairs immaculately with the meat sauté and vegetable side.

Specialties from Saitama Prefecture | Photo Credit: ANA

Specialties from Saitama Prefecture | Photo Credit: ANA

This November, the “DINING h” restaurant at the ANA SUITE LOUNGE at Haneda Airport will offer “Musashi wheat-fed pork loin” from Saitama Prefecture, fried in onions and ginger. A delicacy of late fall, this pork is renowned for its delectable balance of rich red and sweet fatty meat. Also served at the ANA SUITE LOUNGE at Haneda and Narita Airports is gourmet onion bread made with “Hanamanten” brand wheat grown in Saitama – kneaded with onions, black pepper and coarse-grained green pepper, then baked to a scrumptious finish.

Specialties from Shimane Prefecture | Photo Credit: ANA

Specialties from Shimane Prefecture | Photo Credit: ANA

Served on International First Class flights, savour the light and tender texture of fried tilefish caught in Shimane Prefecture, paired with sautéed abalone and flavored with garland chrysanthemum puree and olive oil. In September, the “DINING h” restaurant inside the ANA SUITE LOUNGE at Haneda Airport will feature rockfish harvested from the waters of Shimane prefecture, prepared in a sauce of seaweed salt from the Hamada region. The rich fatty meat of the rockfish is fried to a mouth-watering finish in mellow salty sauce marketed under the Hamamori brand.

As part of the project, ANA customers can also sample Japanese sake and shochu, the 'Kokushu' or national spirits of Japan, at ANA airport lounges in Haneda, Narita and Kansai Airports.