U.S. Marine Corps Lance Cpl. Brandon Meyer, Marine Air Control Squadron 4 navigational aid technician, looks at a mobile Very High Frequency Omnidirectional Range Tactical Air Control system at...
The 18th Civil Engineer Group teamed up with the U.S. Marine Corps 9th Engineer Support Battalion and the U.S. Naval Mobile Construction Battalion 5 for joint service training and exercises in Airfield Damage Repair (ADR) capabilities during their monthly Prime Base Engineer Emergency Force (BEEF) Week at Kadena Air Base, Japan, Oct. 18-22, 2021.
The U.S. Navy Seabees with Naval Mobile Construction Battalion (NMCB) 5 commemorated the Navy's 246th Birthday with a cake-cutting celebration onboard Camp Shields, Okinawa, Japan, on Oct. 13.
Gunner's Mate Seaman Jacob Postles, assigned to Naval Mobile Construction Battalion (NMCB) 5, performs a Maintenance and Material Management spot check to assess maintenance that was previously performed onboard Camp Shields, Okinawa, Japan.
Master-at-Arms 1st Class Estevan Hueso, from Ft. Worth, Texas, assigned to Commander, Fleet Activities Okinawa (CFAO), fires an M9 handgun during a crew served weapons gunshoot on White Beach Naval Facility in Okinawa, Japan, Nov. 25.
Cmdr. Thomas Taylor, executive officer of Commander Fleet Activities Okinawa (CFAO), is sprayed with water during a traditional ‘wetting down’ ceremony following his last flight in the Navy on Kadena Air Base in Okinawa, Japan.
Steelworker Constructionman Marshall Lybarger (left) and Builder Constructionman Jeffrey Crabtree, deployed with Naval Mobile Construction Battalion (NMCB) 5, use the walk-behind saw to cut the sidewalk adjacent to the seawall.
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.
