ANA unveils vegan curry, elevating in-flight food diversity

ANA’s international flights are introducing a unique culinary experience: the “Fruit and Spice-scented Vegan Curry.” This culinary feat, set to debut on September 1, 2023, will grace the in-flight menus of ANA’s First and Business classes.

While vegan dishes are becoming increasingly mainstream, what sets this curry apart is its roots in the Michelin two-star “Shojin Cuisine Daigo,” renowned for maintaining its stellar rating for a remarkable 16 consecutive years. This creation comes to light under the meticulous guidance of Yusuke Nomura, the fourth-generation custodian of Daigo’s culinary heritage.

On the surface, the dish might seem like another vegan curry, but peel back the layers and there’s an intriguing story. Based on the humble curry once served to Daigo’s staff, it has transformed through iterative refinement into a vegan masterpiece. The philosophy of “subtraction,” pivotal in traditional Japanese cuisine, finds its echo in this dish. Eschewing the routine sugars, ketchup, and fats found in most ready-to-eat curries, this version captures the intrinsic sweetness and umami of caramelized onions and apples. A symphony of spices, with notes of cinnamon and cardamom, adds depth.

But it’s not just about taste. Sustainability rings clear, with a commitment to using only plant-based ingredients, domestic vegetables, and fruits. And in a world quick to rely on chemical additives, this curry stands its ground, rejecting chemical seasonings, refined sugars, and wheat flour.