U.S. Marine Corps Cpl. Kasey Dimatteo, a chemical, biological, radiological and nuclear (CBRN) defense specialist with the 31st Marine Expeditionary Unit (MEU), surveys a building during a training...
U.S. Marine Corps Lance Cpl. Kayla Pacheco, a chemical, biological, radiological and nuclear clerk with CBRN responders platoon, 3rd Marine Division, poses for a photo at Camp Courtney, Okinawa, Japan, Aug. 27, 2020.
Turmeric, or “ukon” in Japanese, is a kind of ginger, known as a spice for Indian curry, and in Japan, it is mostly recognized as a food that can help avoid hangover.
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 traveled to Okinawa, you may have stumbled across a dish fit for kings. It’s true, rafute, or braised pork belly, was served as a staple to Okinawan royalty.
A genuine world of their own, the local foods of Okinawa prefecture draw on a deep cultural and historical heritage, finding inspiration through Chinese and Southeast Asian influences.
