The 139th Logistics Readiness Squadron from Rosecrans Air National Guard Base, Missouri, conducted aerial port freight operations training in conjunction with the 733rd Air Mobility Squadron, at Kadena Air Base, Japan June 12, 2019.
U.S. Air Force Senior Airman Landon Berry, wheel and tire technician assigned to the 18th Equipment Maintenance Squadron, presses a bearing cup into the nose wheel at Kadena Air Base, Japan, May 22, 2019.
U.S. Air Force Senior Airman Jairo Villa, 18th Maintenance Group weapons lead crew member, guides a weapon loader during the first bilateral weapons load exchange between Kadena Air Base and the Japan Air Self-Defense Force, May 23, 2019.
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.