U.S. Marines with Marine Corps Installations Pacific deliver bottled water to Marines with the 1st Marine Aircraft Wing, whose barracks lack potable water due to recent damage from Typhoon Khanun, on Marine Corps Air Station Futenma, Okinawa, Japan, Aug. 7, 2023.
U.S. Marines with Headquarters and Headquarters Squadron (H&HS), Marine Air Control Group (MACG) 18, and Marine Aircraft Group (MAG) 36 participate in a field meet on Marine Corps Air Station (MCAS) Futenma, Okinawa, Japan, April 28, 2023.
U.S. Marine Corps Lance Cpl. Glenda R. Huesca, a food service specialist with Combat Logistics Regiment 37, utilizes a tilt skillet to prepare a main course during a Maj. Gen. William Pendleton Thompson (W.P.T) Hill competition for exercise Lighting Fang 23 at Camp Kinser, Okinawa, Japan, March 2, 2023.
U.S. Marine Corps Sgt. Nathaniel A. Bullington, a combat engineer with 9th Engineer Support Battalion, applies camouflage face paint during a Marine Corps Combat Readiness Evaluation (MCCRE) at Camp Hansen, Okinawa, Japan, Feb. 6, 2023.
U.S. Marine Corps Cpl. Charity Jesionowski (center), an administration specialist with Installations Personnel Administration Center, Headquarters and Support Battalion, Marine Corps Installations Pacific, receives the 2021 Marine of the Year award for MCIPAC during the fourth annual Marine Corps Association Okinawa Professional Dinner at Camp...
Representatives with the Ministry of Foreign Affairs, Department of Defense Education Activity, and the U.S. Marine Corps pose for a group photo with student participants during the 2022 Youth Exchange Program at Camp Lester Middle School on Camp Lester, Okinawa, Japan, Oct. 2, 2022.
U.S. Marine Corps Cpl. Monalissa Constant, an administrative specialist assigned to III Marine Expeditionary Force Information Group, high fives a student at Suginoko Preschool in Kin, Okinawa, Japan, Sept. 29, 2022.
To stroll the bustling maze of tiny stalls in Makishi Kosetsu Ichiba food market is to embrace Okinawa’s food culture. The combination of seafood, tropical fruit and fresh meat smells float in the air. The enthusiasm of local vendors hawking their wares adds spice to the experience.
Sushi, tempura, savory okonomiyaki – there are so many yummy Japanese foods you won’t want to miss during your stay. “Hashi” or chopsticks are an indispensable tool when you sample these local specialties.
I know we can all get stressed out every day. Swamped with emails, dealing with phone calls, juggling smart phones, tablets and facing endless responsibilities both at work and home can do that to a person.