China Airlines introduces Japanese banquet cuisine

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Unshakable_Biz_PilotFrom January 15, China Airlines will partner with “TOUTOUAN”, a famous restaurant in Tokyo, to launch their “natural style” Japanese cuisine for Premium Business/Business Class on all Japanese routes.

TOUTOUAN, a premium banquet restaurant passed down through three generations of the same family, hails from Tokyo and is part of the Kurochaya Restaurant Group, which was founded more than 50 years ago. Passengers flying Premium Business and Business Class on China Airlines’ flagship Japan routes, including Taipei (Taoyuan) to Tokyo (Narita), Osaka Fukuoka and Nagoya, Taipei (Songshan) to Tokyo (Haneda), as well as Kaohsiung to Tokyo (Narita) and Osaka, will be able to enjoy Japanese in-flight cuisine created by Araki Hironaka, the Japanese head chef of the original TOUTOUAN in Tokyo, and Wei-Ting Chen, the head chef of TOUTOUAN in Taipei, the only overseas restaurant. The first offering will be the “Imperial Cuisine of Early Spring” with Teriyayki Wagyu Beef as the main dish. Premium Japanese Wagyu Beef is served with wasabi and teriyaki sauce alongside Hokkaido Yumepirika rice famed for its fragrance and sweet taste. The menu will change to reflect main dishes made with seasonal ingredients.

“Imperial Cuisine of Early Spring” is based on local Taiwanese ingredients from the entrée to the dessert. Painstaking attention was paid to every little detail. The entrée incorporates the “eight inch” element from kaiseki cuisine. Arranging seasonal ingredients on one plate requires a chef with adept knife skills as every piece must be cut into inch-long, bite-sized portions. The main ingredients are locally sourced enoki mushroom, amaranth, and smoked aigamo duck. These are turned into eight portions in the Japanese manner to create a feast for the senses that blends Taiwan and Japan. The simmered dish consists of carrots, chestnut pumpkin, shiitake mushroom, and winter bamboo shoots. The fried dish consists of fried karage burdock and the pickles include persimmon and cucumber. The dessert consists of taro, ginger lily, red guava, brown sugar, and purple sweet potato. All the ingredients are grown in Taiwan.

The menu also features “Magatama Tofu” and “Brown Sugar Steamed Bun”, signature dishes from the original TOUTOUAN restaurant in Tokyo. Magatama Tofu is made from cashews, arrowroot, milk and fresh cream, and served in konbu and bonito jelly with wasabi. The 5-step tofu-making process takes 40 minutes and is topped off with a sprinkle of powdered Taiwanese mullet roe. The Brown Sugar Steamed Bun has an outer skin infused with the fragrance of brown sugar and a creamy filling of Taiwanese purple sweet potato.

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