Awardees and stand-in personnel receive recognition for their award during the Marine Corps Association and Foundation (MCAF) Professional Dinner at Butlers Officers' Club on Camp Foster, Okinawa, Japan, Feb. 20, 2020.
Among Marine Corps Installations Pacific’s top officials, close friends, family and the Marines of the Provost Marshal’s Office, Lt. Col. Wayne A. Carr was promoted to his current rank and appointed to become the provost marshal of Marine Corps Base Camp Smedley D. Butler July 1 on Camp Foster, Okinawa, Japan.
U.S. Marine Corps Staff Sgt. Jonathan McClure, a military policeman with Headquarters and Support Battalion, Marine Corps Base, Camp Smedley D. Butler, smiles while being awarded the American Red Cross Lifesaver Award on Camp Foster, Okinawa, Japan, April 24, 2019.
Members from the Marine Corps, Army, Navy, Air Force, 11th Regional Japanese Coast Guard and the Water Safety Division from the Okinawa Prefecture Police Headquarters attended the meeting in order to provide input for this year’s campaigns.
Guests took their seats as Kadena’s Junior Reserve Officer’ Training Corps Color Guard marched to the center floor with Ryukyu Middle School choir standing silently in the background preparing to sing Japan’s and U.S.’ national anthems March 2 during the American Woman’s Welfare Association and Marine Officers’ Spouses’ Club Okinawa Friendship...
Green tea was very popular amongst Okinawans during the Ryukyu Kingdom (1429 – 1879). During this time, tea imported from China was only served to upper class people and “kuma cha,” as green tea was called, was widely consumed amongst the general masses.
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.
Fallen cherry blossoms and greening mountains may be telltale signs that summer is nigh for most. For many in Japan, however, the real harbinger of summertime is the sight of the first freshly caught bonito fish at the market.
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.