Marines with Weapons Company, Battalion Landing Team, 2nd Battalion, 1st Marines, 31st Marine Expeditionary Unit, search for simulated casualties during a Tactical Recovery of Aircraft and Personnel...
Marine Aviation Support Activity (MASA) 19.2, a semiannual U.S.-Philippine military exercise focused on mutual defense, counterterrorism and humanitarian assistance and disaster relief, is scheduled to take place in the Philippines from July 15 - 25, 2019.
The battle ensign flies aboard the USS Wasp (LHD 1), as ships of Expeditionary Strike Group 7 transit in formation through the Tasman Sea. Wasp, flagship of the Wasp Expeditionary Strike Group, with embarked 31st MEU, is currently participating in Talisman Sabre 2019 off the coast of Northern Australia.
The forward-deployed San Antonio-class amphibious transport dock USS Green Bay (LPD 20), Whidbey Island-class amphibious dock landing ship USS Ashland (LSD 48), and the embarked 31st Marine Expeditionary Unit (MEU) arrived in Brisbane, Australia, for a scheduled port visit June, 18.
The Wasp Amphibious Ready Group (ARG), with embarked 31st Marine Expeditionary Unit (MEU), and Japan Maritime Self Defense Force (JMSDF) ships, led by Hyūga-class helicopter destroyer JS Ise (DDH 182), completed a transit through the Philippine Sea, June 16.
Rounds, rations and wrenches. Marines see this trio quite often. They’re given a meal ready to eat, issued rounds and their Humvees are sent out daily, but how did all of this make it into the fight? All a Marine needs to do is head to the command post of the 31st Marine Expeditionary Unit and see its logistical hub, the S-4 section.
Prior to every successful military mission or operation, there is a period of time for gathering information, drawing up battle plans and weighing out options. Within the 31st Marine Expeditionary Unit, the S-2 holds this responsibility.
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.