U.S. Air Force Senior Airman Michael Sloan, construction inspector assaigned to the 718th Civil Engineer Squadron from Midlothian, Virginia, was selected as the 18th Wing’s Airman of the Week for the...
U.S. Air Force Senior Airman Adam Alvarez Martinez, F-15C Eagle support journeyman assigned to the 44th Aircraft Maintenance Unit, signs out an Airframe Mounted Accessories Drive seal removal kit June 27, 2019, on Kadena Air Base, Japan.
U.S. Air Force Tech. Sgt. William Gautrau,18th Civil Engineer Squadron electrical systems craftsman, Kadena Air Base, Japan, wires a power generator plug for a quality of life project during Pacific Angel 19-1 in Lalmonirhat, Bangladesh, June 25, 2019.
An F-16 Fighting Falcon from the 8th Fighter Wing, Kunsan Air Base, Republic of Korea, prepares to refuel with a KC-135 Stratotanker from the 909th Air Refueling Squadron, Kadena Air Base, Japan, during a training exercise June 18, 2019.
You may have heard and even sampled Okinawa’s signature so-called soul food, taco rice – south-of-the-boarder-seasoned ground beef atop rice with shredded cheese, lettuce and tomato. But, what about its cousin, “omu-taco rice”?
If you want to enjoy authentic Thai food on Okinawa, Siam in Nanjo City is a good choice.
Restaurant owner Yasushi Inoue and his Thai wife Nok have run the restaurant for 20 years with the goal of inspiring locals with their taste of Thailand dishes.
Summer in Japan gets scorching and steamy. Mid-summer Temperatures often reach 95 F or higher depending on the region. Along with beer, watermelon and soomen (cold udon noodle), kakigoori (shaved ice) is a popular cold food that cools us down during summer.
Unlike in South Korea or Bhutan, winter in Okinawa doesn’t take a lot of spicy hot-pot-type dishes to get through. That may be one reason why the subtropical island didn’t offer many spicy foods in the past.