U.S. Air Force Staff Sgt. Jordan Barker, 909th Air Refueling Squadron boom operator, delivers fuel to a 44th Fighter Squadron F-15C Eagle during Exercise Southern Beach, over the Pacific Ocean, Sept...
U.S. Air Force Lt. Col. William “Wild” Strohecker, 44th Fighter Squadron commander, dons his flight gear in preparation for the first sortie of the Tsuiki Aviation Training Relocation Program on Tsuiki Air Base, Japan, March 22, 2022.
U.S. Air Force Capt. Graham Johnson, 44th Fighter Squadron chief of weapons and tactics, engages with members from the Japan Air Self-Defense Force as part of his role as tactical mentor during the Southern Beach Exercise at Kadena Air Base, Japan, Jan. 18, 2022.
The 67th and 44th Fighter Squadrons and their respective aircraft maintenance units put their sortie generation skills to the test during a four-day super surge at Kadena Air Base, Japan, Oct. 18-21, 2021.
U.S. Air Force Senior Airman Kelsey Summers, 44th Fighter Squadron aviation resource management from Grangeville, Idaho was selected as the 18th Wing’s Airman of the Week for the week of October 18 - 22, 2021, at Kadena Air Base, Japan.
Maintainers from the 18th Aircraft Maintenance Squadron perform final end-of-runway checks on an F-15C Eagle assigned to the 44th Fighter Squadron as a multimedia specialist from the 18th Wing Public Affairs Office performs video documentation prior to a night flying training mission at Kadena Air Base, Japan, Sept. 22, 2021.
An F-15C Eagle from the 44th Fighter Squadron prepares to refuel with a KC-135 Stratotanker from the 909th Air Refueling Squadron Oct. 03, 2019, during a training exercise out of Kadena Air Base, Japan.
My introduction to sushi was at my university canteen. Every week I would buy a small sushi lunch box filled with salmon, tuna, and other such exoticisms.
One of the great joys of living in Japan is experiencing the wide range of traditional Japanese pickles, or tsukemono, that are served with every meal.
If you have sampled the traditional sweets of Japan, you might have been surprised how different the tastes – and ingredients that include sweet potatoes, sweet beans and rice - are from Western sweets.
In Japan, everybody loves noodles, and Okinawans are no different. In fact, they’ve got their own regional strand of the classic Asian cuisine – Okinawa soba. It’s not only a local favorite, but the dish of choice for many visitors who come in search of a true taste of Okinawa.
Okinawan brown sugar, made from sugarcane grown in fields blessed with strong southern-island sunlight and minerals delivered by the ocean spray, is very rich in flavor.
