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2 Japanese Cuisine (Please choose either Japanese or international.) Yuzu-citron flavored cheese bar Burdock root rolled with conger eel Two kinds of olive and cheese with herbed olive oil Regional Cuisine from Ishikawa Prefecture International Cuisine (Please choose either Japanese or international.) Yuzu-citron flavored cheese bar Burdock root rolled with conger eel Two kinds of olive and cheese with herbed olive oil Sit back and savor fine selected local cuisine from Ishikawa Prefecture. ANA presents outstanding values of Japan, together with its prefectures. Kuchidori Treats to pair with sake Kobachi Tasty tidbits Steamed sea bream filled with various ingredients Marinated kinjiso greens with lightly soy-based sauce Miso-cured Hakusan hard tofu Simmered Japanese sculpin in soy-based sweet sauce Kaburazushi fermented yellowtail sandwiched with turnip in ricemalt Simmered duck and various ingredients in soy-based sauce For this dish, duck meat is coated in fine flour, then gently bubbling in a broth of soy sauce, mirin sweet sake and regular sake. A renowned local cuisine from Ishikawa Prefecture, with the name in Japanese, Jibuni, derived from the onomatopoeic sound of the ingredients simmering in the pan (jibujibu niru). Appetizer Main plate Please choose one of the following plates. King crabmeat, smoked trout and scallop tartar-style We ve mobilized an extra touch of imagination in preparing crab, smoked trout and scallops, all proven appetizer favorites over the years, in a tasty tartar-style. Elegantly enhanced with yuzu citron miso, further raising the fine flavorful experience. Sautéed Abedori-chicken and provolone cheese with yuzu flavored risotto and Izutsu wine sauce [519 kcal] Abedori-chicken is a specialty of Iwate Prefecture. In this sautéed version, the fine poultry is dusted in flour and basted with butter, with a hearty helping of Provolone cheese likewise heaped on. Served with yuzu-flavored risotto, white maitake mushrooms and zucchini on the side. Shusai Main course Steamed rice Simmered black throat seaperch in soy-based sauce [194 kcal] Black throat, a white-meat fish also known as the black throat seaperch, is simmered slowly in a soy broth. Served with a selection of simmered daikon radish, burdock root, mustard spinach, arrowhead and wheat-gluten cakes. Steamed rice mixed with crabmeat, miso soup and accompaniment for rice (Grilled salt-fermented squid) Bread Fried snow crab claw with Asian-style curry sauce [404 kcal] Lavish use of snow crab claws in a curry-flavored Asian-style approach to this deluxe dish. For the concluding touch, beaten eggs are added to realize a spicy yet mellow tasting masterpiece. Served with domestic Hiruzen jersey butter and olive oil The baguette French bread is baked from an ANA original blend of 100% Hokkaido grown wheat and natural yeast from France. Served with this selection is the brand rice of Hotarumai Koshihikari cultivated in the Komatsu district of Ishikawa Prefecture. Steamed rice also available. Dessert September Pistachio and kirsch bavarois October Pineapple and white chocolate mousse November Lemon cream cake Desserts September Pistachio and kirsch bavarois October Pineapple and white chocolate mousse November Lemon cream cake Light Dishes Anytime Cheese plate (Coulommiers, Gorgonzola) Hot Japanese udon noodles garnished with maitake mushroom IPPUDO SORATON (pork broth) ramen (Bangkok and Singapore flight) IPPUDO rich-tasting miso DAICHI ramen (Jakarta flight) Cheese and bacon hamburger Hot consommé soup Mix Nuts Rice crackers Rice crackers (Suitable for Vegetarians and is Halal Certified) To showcase Japanese culture, we launched the Tastes of JAPAN by ANA initiative, featuring the food and sake of Ishikawa Prefecture in-flight between September and November For details, please refer to our WINGSPAN in-flight magazine. Prepared specially for our vegetarian passengers (contains dairy products). Please note that the menu is subject to change. Due to limited availability, there may be cases where we are unable to provide the menu items of your choice. Thank you for your understanding. Please enjoy your food and drink during the flight only. In-flight meals are produced at facilities which also handle specified allergic ingredients (wheat, buckwheat, dairy products, eggs, peanuts, shrimp and crab) during the production process. Some fish dishes may have small bones. Please take care while eating. The produce used in our meals is selected with consideration to safety. For information about the production area for raw rice materials according to the rice traceability law, please visit ANA SKY WEB (

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4 Makanan Jepang (Silakan pilih makanan Jepang atau makanan Barat) Potongan keju rasa jeruk yuzu Akar gobo gulung belut laut Dua jenis zaitun dan keju dengan minyak zaitun rasa rempah Masakan Daerah dari Prefektur Ishikawa Makanan Barat (Silakan pilih makanan Jepang atau makanan Barat) Potongan keju rasa jeruk yuzu Akar gobo gulung belut laut Dua jenis zaitun dan keju dengan minyak zaitun rasa rempah Nikmatilah hidangan pilihan khas Prefektur Ishikawa. ANA mempersembahkan nilai istimewa Jepang bersama prefektur-prefektur di dalamnya. Kuchidori Lauk pendamping sake Kobachi Sajian kecil lezat Shusai Hidangan utama Ikan kakap isi kukus Daun kinjiso bumbu kecap shoyu Tahu keras Hakusan rasa miso Ikan gori masak saus shoyu manis Kaburazushi ikan buri fermentasi berlapis lobak dan jelai beras Semur daging bebek dan aneka bahan pelengkap dalam saus shoyu Untuk hidangan ini, daging bebek pilihan dilapisi tepung, lalu dibumbui lembut dengan kaldu shoyu, sake manis mirin, dan sake biasa. Hidangan lokal terkenal dari Prefektur Ishikawa, yang namanya dalam bahasa Jepang, Jibuni, berasal dari kata tiruan bunyi masakan mendidih dalam panci (jibujibu niru). Semur ikan akamutsu masak saus shoyu [194 kcal] Ikan akamutsu, ikan daging putih yang juga dikenal dengan ikan akamatsu, direbus perlahan dalam kaldu shoyu. Disajikan dengan pilihan lobak, akar burdock, mustard bayam, daun kuwai, dan kue gluten-gandum rebus. Pembuka Makanan utama Silakan pilih salah satu hidangan berikut ini Daging kepiting raja, ikan trout asap, dan kerang simping ala tartar Kami telah mengerahkan sentuhan ekstra imajinasi dalam menyajikan kepiting, ikan trout asap, dan kerang, yang telah terbukti sebagai menu pembuka favorit, dalam hidangan ala tartar lezat. Disempurnakan dengan miso jeruk yuzu untuk lebih meningkatkan pengalaman penuh aroma. Tumis ayam Abedori dan keju provolone dengan risotto rasa jeruk yuzu dan saus anggur Izutsu [519 kcal] Ayam Abedori merupakan kekhasan Prefektur Iwate. Dalam sajian tumis ini, daging ayam bermutu tinggi ditaburi tepung dan dipoles dengan mentega, ditaburi keju Provolone. Disajikan dengan risotto rasa jeruk yuzu, jamur maitake putih, dan zucchini di sampingnya. Capit kepiting goreng dengan saus kare ala Asia [404 kcal] Capit kepiting yang melimpah digunakan dalam masakan kari ala Asia, menghadirkan citarasa mewah pada hidangan. Untuk sentuhan penutup, telur kocok ditambahkan untuk membuat sajian yang pedas namun lembut. Nasi putih Nasi putih dengan daging kepiting raja, sup miso, dan pendamping nasi (cumi-cumi panggang fermentasi asin) Hidangan ini disajikan dengan beras Hotarumai Koshihikari yang diproduksi di wilayah Komatsu, Prefektur Ishikawa. Roti Disajikan dengan mentega Hiruzen dan minyak zaitun Roti baguette yang terbuat dari 100% gandum produksi Hokkaido yang merupakan campuran orisinal ANA dan ragi alami dari Prancis. Juga tersedia nasi putih. Hidangan penutup September Pistachio dan kirsch bavarois Oktober Mousse nanas dan cokelat putih November Cake krim lemon Hidangan penutup September Pistachio dan kirsch bavarois Oktober Mousse nanas dan cokelat putih November Cake krim lemon Hidangan ringan untuk dinikmati kapan saja Aneka keju (Coulommiers, Gorgonzola) Mi udon panas disajikan dengan jamur maitake Ramen Ippudo kaldu babi Soraton (penerbangan Bangkok dan Singapura) Ramen Ippudo kaldu miso kaya rasa Daichi (penerbangan Jakarta) Hamburger keju dan daging babi asap Sup kaldu panas Aneka kacang Kerupuk beras Untuk menampilkan budaya Jepang, kami meluncurkan program Tastes of JAPAN by ANA yang menyuguhkan makanan dan sake dari Prefektur Ishikawa dalam penerbangan pada periode September-November Untuk keterangan lebih lanjut, silakan baca majalah penerbangan kami, WINGSPAN. Disajikan khusus untuk penumpang vegetarian (mengandung produk susu). Menu dapat berubah. Karena keterbatasan jumlah, ada kalanya kami tidak dapat menyediakan pilihan menu Anda. Terima kasih atas pengertian Anda. Silakan nikmati makanan dan minuman Anda hanya selama penerbangan. Makanan dalam penerbangan kami diproduksi di dalam fasilitas-fasilitas yang juga menangani alergen tertentu (gandum, mi soba, produk susu, telur, kacang, udang, dan kepiting) dalam proses produksi. Sebagian hidangan yang terbuat dari ikan mungkin mengandung tulang berukuran kecil. Mohon berhati-hati saat makan. Bahan yang dipakai dalam makanan kami pilih dengan mempertimbangkan faktor keamanan. Untuk informasi tentang area produksi padi menurut Undang-Undang Keterlacakan Beras, kunjungi ANA SKY WEB (

5 Accompaniment for beverages after takeoff Fried mini pasta Assorted cheese Nuts and beans snack Salt-boiled green soybeans Light Dishes Anytime Assorted sushi (Dried baby sardine sushi wrapped with bamboo leaf, Inside out roll sushi) Hot Japanese udon noodles garnished with maitake mushroom IPPUDO SORATON (pork broth) ramen Hot consommé soup Cheese and bacon hamburger Mix Nuts Rice crackers Rice crackers (Suitable for Vegetarians and is Halal Certified) 8 9

6 Post-nap Comfort (Please choose either Japanese or international.) Japanese Cuisine Spanish mackerel simmered sukiyaki style in a sweet-salty sauce. Sided with a specially chosen assortment of simmered veggies. Kuchidori Treats to pair with sake Shusai Main course Grilled scallop teriyaki Soy sauce-cured nameko mushroom Simmered beef in soy-based ginger sauce Japanese omelet Simmered Spanish mackerel in soy-based sauce [256 kcal] Steamed rice and miso soup International Cuisine Soft-boiled egg nestled atop our fancy potato pancake, in the tradition of one of the world s most beloved brunch selections. Salad Main plate Bread Soft-boiled egg benedict-style with veal sausage [452 kcal] Served with domestic Hiruzen jersey butter and blood orange jam Fruit Prepared specially for our vegetarian passengers (contains dairy products). Please note that the menu is subject to change. Due to limited availability, there may be cases where we are unable to provide the menu items of your choice. Thank you for your understanding. Please enjoy your food and drink during the flight only. In-flight meals are produced at facilities which also handle specified allergic ingredients (wheat, buckwheat, dairy products, eggs, peanuts, shrimp and crab) during the production process. Some fish dishes may have small bones. Please take care while eating. The produce used in our meals is selected with consideration to safety. For information about the production area for raw rice materials according to the rice traceability law, please visit ANA SKY WEB (