The 31st Marine Expeditionary Unit passage of command from Col. Robert Brodie to Col. Michael Nakonieczny took place at a private event due to COVID-19 force health protection measures, here, June 25.
The Navy has cleared the way for Sailors to plan command-sponsored retirement ceremonies though none will be held until social distancing restrictions are relaxed.
Twenty-three service members and active duty spouses, from 16 different countries, gathered at Camp Foster, Feb. 27, for a Naturalization Ceremony to become an admitted citizen of the United States of America.
Becoming an adult is an important milestone in most cultures, and in Japan it is celebrated on Seijin-no-Hi, or Coming-of-Age Day, the second Monday of January (Jan. 13 this year).
U.S. Marine Maj. Gen. Paul Rock Jr., commanding general, 3rd Marine Expeditionary Brigade, mashes sticky rice during the Camp Naha End of the Year Ceremony on Camp Naha, Okinawa, Japan, Dec. 20, 2019.
U.S Marine Corps Sgt. Maj. Trevor Jennings, the acting first sergeant of Truck Company, Headquarters Battalion, 3rd Marine Division, is pinned to his new rank by his wife on Camp Courtney, Okinawa, Japan, Nov. 25, 2019.
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.
With so many delicious Japanese foods, narrowing it down to 25 is no easy feat. But here is our definitive list of 25 delicious must-eat foods in Japan!
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.
