“We should take pride in our force and recent operational successes,” General David H. Berger, 38th Commandant of the Marine Corps, wrote recently in his planning guidance, “But the current force is...
Battalion Landing Team, 2nd Battalion, 1st Marines, is comprised of various units, task organized to accomplish the different missions the 31st Marine Expeditionary Unit is expected to be prepared for.
An MV-22B Osprey tiltrotor aircraft belonging to Marine Medium Tiltrotor Squadron 262 (Reinforced) prepares to land during a simulated visit, board, search and seizure exercise, Philippine Sea, Feb. 6, 2019.
F-35B Lightning II aircraft with the fixed-wing detachment of Medium Marine Tiltrotor Squadron 262 (Reinforced), 31st Marine Expeditionary Unit, conducted milestone flight operations with externally-loaded inert and live ordnance in expeditionary strike training from the USS Wasp (LHD 1) in the Philippine and East China Seas, Jan. 26 through Feb....
The forward-deployed amphibious transport dock ship USS Green Bay (LPD 20), with the embarked 31st Marine Expeditionary Unit (MEU), arrived in Sattahip, Thailand Feb. 7 to participate in exercise Cobra Gold 2019.
The Maritime Raid Force – composed of roughly two Marine Corps platoons and almost a dozen FBI agents – stealthily breached the meeting site of a “high-value target,” capturing a quarry they’d hunted for days.
As of Oct. 7, three Naha City 7-Eleven stores are serving up Coca-Cola and Fanta Melon Soda Slurpees. The drinks are available in three sizes starting at 100 yen (or about $1).
Soybeans really are “the magical fruit” here where traditional wisdom transforms them into a myriad of foods with a variety of colors, shapes and smells.
Weeks after finding out our next assignment would be Camp Zama, Japan, and shortly before our arrival in the Land of the Rising Sun, I happened upon a cookbook co-authored by Naoko Takei Moore and Kyle Connaughton.
Autumn is the ultimate time for outdoor dining. For your next gathering, bring the party out to the deck or patio for an evening of enjoyable light bites and delicious wines.
Chicken nanban might not seem like a novel concept, but in 1965 when the chefs at Ogura restaurant in Miyazaki first put tartar sauce atop their fried chicken — already slathered in sugared vinegar — it started a culinary revolution.
At the end of a long hike to the top of Enoshima Island, Uomitei offers gorgeous scenery and amazingly fresh shirasu fit for a great lunch high above the sea.
