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.
Marine Corps food specialists from Camp Kinser to Camp Schwab paired with Marines from their mess halls to showcase their culinary knowledge, job proficiency, and military bearing through a rigorous two-day cooking challenge.
As the wind swept through the tall green grass in an open field on the Ie Shima coast line, a group of Marines stood in anticipation as they watched a bundle soar across the bright sky. Guided by the Joint Precision Air Drop System, the package piloted itself onto the drop zone.
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.
The Wing King in Chatan is popular spot for anyone craving that classic taste of American-style chicken wing. This restaurant even specializes everyone’s favorite – buffalo wing – which can be ordered in or enjoyed as takeout.
It was by accident that we stumbled across Café & Bar HAPI TAPI. On our way back from a snorkeling tour at Blue Cave, we were headed to a sandwich joint in Onna Village, but their parking was full. Instead, we drove a block down to a different restaurant inside thatt could have easily been just another nice beach house on this stretch of road.
Sushi, tempura, savory ‘okonomiyaki’ pancakes – there are so many yummy edibles in Japan that you shouldn’t miss during your stay. Sample some of this lingo the next time you’re at a local restaurant to experience some of these specialties.
If you are “ramened” out and looking for a different style of noodle, you should try Marugame Udon. What is “udon” anyways? You might ask. Udon is one the Japanese traditional thick wheat noodles and Japanese people LOVE it.