I-JAL yazisa ngesonka samasi esenziwe eJapan kwiinqwelomoya

Emva kohlaziyo lwakutsha nje loluhlu lwayo lwewayini kwinyanga ephelileyo, iJapan Airlines (JAL) iza kubonelela ngoluhlu olutsha lwesonka samasi saseJapan kubathengi beKlasi yokuQala kunye neyeSigqeba kwiindlela ezikhethiweyo zamazwe ngamazwe ukusuka nge-1 kaMatshi ka-2012.

I-JAL ibonelela ngee-assortments zesonka samasi ezisemgangathweni ezivela kwihlabathi liphela ngenkonzo yayo yokutya kubathengi bepremiyamu abakwinqwelomoya yayo yamazwe ngamazwe. Ukusukela ngo-Matshi, i-JAL ingathanda ukumema abathengi bayo abahamba kwiKlasi yokuQala kunye neSigqeba esiLawulayo ukuba bafumane ukungafani kwetshizi yaseJapan kunye nayo, kunye nobutyebi benkcubeko yaseJapan.

IJapan ineefama ezininzi zobisi ezisele zisekiwe kulo lonke ilizwe, ngakumbi eHokkaido enemozulu epholileyo kunye neefama ezinkulu, kwaye nalapho imbali yokuqala yokwenza isonka samasi eJapan yaqala kwiminyaka eli-140 eyadlulayo. Njengoko le nkcubeko yokupheka yaseYurophu yaqala ngokuthe ngcembe ukufumana indawo yayo phakathi kwabantu baseJapan, imveliso yesonka samasi elizweni nayo yaqala ukumilisela iingcambu ikakhulu ngobisi olungenancasa olusetyenziselwa ukwenza isonka samasi esithambileyo. Namhlanje, ukwanelisa inkalakahla yazo zonke iintlobo zesonka samasi, iJapan ivelisa iintlobo ngeentlobo zomgangatho wehlabathi.

“Sihlala sizabalazela ukunika abathengi bethu amava ahlaziyayo ngalo lonke ixesha bebhabha ne-JAL,” utshilo uYumi Yokoyama, umlindi okhokelayo kwikhabhinethi kwiCandelo leMveliso kunye neSicwangciso seNkonzo ye-JAL okwayiCheese Sommelier*1 eqinisekisiweyo evela kuMbutho weeNgcali zeCheese. Japhan. Kwangaxeshanye, njengenkampani yeenqwelomoya esekwe eJapan, sinethemba lokukhuthaza ukugqwesa kwesonka samasi saseJapan kubathengi bethu kwaye ngaloo ndlela sikhethe ngononophelo isitya samasi esiveliswe ekuhlaleni ukuze bazonwabisa ngawo xa bekwinqwelomoya.”

I-assortment ye-16 iindidi zeeshizi zikhethwe kwiinyanga ukuya ku-Agasti - zinika iindidi ezintlanu kwiKlasi yokuQala kunye nezintathu kwi-Executive, kunye noshintsho ekukhethweni ekupheleni kukaMeyi. (Jonga uluhlu lwamasi, imihla ekhoyo kunye neendlela ezisebenzayo ngezantsi.)

KwiKlasi yokuQala, abathengi banokukhetha ngokulula ukonwabela incasa etyebileyo yeentlobo ezahlukeneyo zesonka samasi ezikhoyo, okanye bangcamle uhlobo oluthile kunye nesnack ehambelanayo.

[Usebenze kwiklasi yokuqala]

Ushizi
producer
ummandla
Imihla iyafumaneka

Sakura
Ifama yaseKyodogakusha Shintoku
I-Tokachi, iHokkaido
Ngomhla woku-1 ukuya kuMeyi 31, 2012

Fromage d'Aile
Isitshizi Kobo Adonai
I-Okoppe, iHokkaido

IKobuchizawa Luhlaza
Kobuchizawa Cheese Kobo
Isixeko seJamanashi

URakuka
I-Sarabetsu Cheese Kobo
I-Tokachi, iHokkaido

Umlimi
Ifama yebhokhwe ye Rurikei
Kyoto

I-Tommette de TAKAra*2
Itshizi iKobo TAKAra**
Niseko, Hokkaido
Ngomhla woku-1 kweyeSilimela ukuya kumhla wama-31 ku-Agasti ka-2012

Okoppeyama Cheese
Fermier Tomita
I-Okoppe, iHokkaido

Etanbetsu Blue Cheese
IseFama
Asahikawa, Hokkaido

Mori Kamui
Ulonwabo Dairy
I-Tokachi, iHokkaido

I-Tokachi Chevre SUMI
Ifama yaseRanran
I-Tokachi, iHokkaido

[Wakhonza kwiklasi yolawulo]

Ushizi
producer
ummandla
Imihla iyafumaneka

Oishii Camembert*3
Tokachino Amagqabantshintshi
I-Tokachi, iHokkaido
Ngomhla woku-1 ukuya kuMeyi 31, 2012

I-Gouda Type Cheese*3
Ifama yoMntla Wethafa
I-Okoppe, iHokkaido

UMiso Camembert
Tokachino Amagqabantshintshi
I-Tokachi, iHokkaido

Oishii Camembert*3
Tokachino Amagqabantshintshi
I-Tokachi, iHokkaido
Ngomhla woku-1 kweyeSilimela ukuya kumhla wama-31 ku-Agasti ka-2012

Tsurui Cheese,
Ileyibhile yeSilivere*3
Rakurakukan
I-Kushiro, iHokkaido

Utshaye uScamorza
Rakukeisha
I-Kushiro, iHokkaido

Iindlela ezifanelekileyo

Iklasi yokuqala: iTokyo (Narita)=eNew York, eChicago, eLos Angeles, eLondon, eParis, eFrankfurt, eJakarta

IKlasi yeSigqeba: iTokyo (Narita) = iNew York, iChicago, iLos Angeles, iVancouver, iLondon, iParis, iFrankfurt, iMoscow, iSydney, iBangkok, iSingapore, iJakarta, iNew Delhi, iHo Chi Minh, iHanoi, iKuala Lumpur, neTokyo (Haneda )=San Francisco, Paris, Honolulu.