If you’ve flown All Nippon Airways (ANA) in the last few years you’ll be aware of the airline’s Taste of Japan program. Running since 2013 ANA regularly updates their inflight menu, highlighting different prefectures of Japan and showcasing regional meals and beverages.
Coming up next, from March - May 2017, is cuisine from is Nagano, Ibaraki and Kochi Prefectures.
Business Class passenger will enjoy signature seafood from Nagano Prefecture including a main dish of Shinsu Salmon on their inflight menu and Shinsu Beef Round Steak at the Aneda Suite lounge at Haneda Airport, Tokyo.
Shinsu Wagyu Round Steak from Nagano Prefecture.
Also available in the Aneda Suite from the Ibaraki prefecture is a clam and cherry seabass dish, caught on the Pacific Ocean side of Japan and steamed in white wine. Onboard, international business class passengers will be served stewed smelt with sweet potato jelly paste.
White wine steamed Clams with Cherry Seabass and Crispy rice, from Ibaraki Prefecture.
Inflight cuisine from Kochi Prefecture for business class passengers includes lightly roasted Bonito fish served with ginger and a citrus based sauce.
Bonito with Ginger and a Citrus sauce from Kochi Prefecture.
Passengers are also invited to sample sake and shochu, the national spirits of Japan and ANA lounges in Haneda, Narita and Kansai Airports.
To fly ANA and experience some unique Japanese cuisine along the way, contact your Flat Beds consultant.