Navy

Photo by Mass Communication Specialist 2nd Class Shannon Burns
Read on Stripes.com
Community News
Cuisine:

U.S. 7th Fleet, III MEF Conduct Staff Integration

Sailors and Marines are getting a chance to integrate and expand their combined skillsets through an ongoing liaison exchange program aboard the U.S. 7th Fleet Flagship USS Blue Ridge (LCC 19).
U.S. Navy photo by Mass Communication Specialist 2nd Class Kelby Sanders
Read on Stripes.com
Community News
Cuisine:

A shot in the arm for readiness: PHIBRON 11 ships take the fight to COVID-19

In a critical move for readiness, resiliency and safety, ships of Amphibious Squadron (PHIBRON) 11 received their first dose of the Moderna COVID-19 vaccine last weekend in Okinawa.
U.S. Navy photo by Mass Communication Specialist 1st Class David R. Krigbaum
Chaplain Cmdr. Jason Rochester
Spotlight
Cuisine:

CFAO Chaplain Cmdr. Jason Rochester

Commander, Fleet Activities Okinawa Command Chaplain Cmdr. Jason Rochester stands for a photo during an interview with CFAO public affairs Feb. 9, 2021.
U.S. Navy photo by Mass Communication Specialist 1st Class David R. Krigbaum
Read on Stripes.com
Community News
Cuisine:

Kadena Navy Post Office

Chief Logistics Specialist Golfried Kitivi, assigned to Naval Supply Systems Command Fleet Logistics Center Yokosuka Site Okinawa.
U.S. Navy photo by Mass Communication Specialist 1st Class David R. Krigbaum
Hospitalman Dillon Bothwell
Spotlight
Cuisine:

USNH Okinawa COVID Vaccinations

Hospitalman Dillon Bothwell, from Rock Port, Mo., assigned to U.S. Naval Hospital Okinawa, fills a syringe with the Moderna COVID-19 vaccine at U.S. Naval Hospital Okinawa on Camp Foster, Okinawa, Japan Jan. 27, 2021.
Navy Senior Chief Petty Officer Luis Reyes (right) from Ft. Sam Houston in San Antonio, mentors Navy Hospital Corpsman First Class Jon Alexander, who is stationed at the Navy Medicine Training Support Command there. Reyes is the senior chief instructor of the Hospital Corpsmen Program and trains young officers for the most part. He relies on four pillars of mentoring: family, finances, fitness, and faith. (Photo Courtesy of Navy Senior Chief Petty Officer Luis J. Reyes.)
Read on Stripes.com
Community News
Cuisine:

Mentoring advice from a Navy senior chief

For Navy Senior Chief Petty Officer Luis Reyes, mentoring plays an important in sailor development. The 23½-year veteran now serves as the senior chief instructor for the Hospital Corpsmen Program at Ft. Sam Houston in San Antonio.
Hospital corpsman 2nd Class Ashley Thompson donates blood again at the Akeroyd Blood Donor Center at Joint Base San Antonio-Fort Sam Houston in Texas. (Courtesy of HM2 Ashley Thompson.)
Read on Stripes.com
Community News
Cuisine:

Corpsman Up! – Navy ‘doc’ reiterates importance of blood donations

Navy Hospital Corpsman 2nd Class Ashley Thompson not only advocates for the Armed Services Blood Program on a regular basis, she also participates whenever she can.
U.S. Navy photo by Mass Communication Specialist 1st Class David R. Krigbaum
Read on Stripes.com
Community News
Cuisine:

RIPTOA ceremony at Camp Shields

Chief Master-at-Arms Antwan Miller, assigned to Naval Mobile Construction Battalion (NMCB) 4, and Command Senior Chief David Garibay, NMCB 4 acting command master chief, raise the battalion colors during a Relief-in-Place Transfer-of-Authority (RIPTOA) at Camp Shields, Okinawa.
U.S. Marine Corps photo by Lance Cpl. Ujian Gosun
Read on Stripes.com
Community News
Cuisine:

U.S. Marine Corps Sgt. Brandon C. Antoine receives the Navy and Marine Corps Medal

U.S. Marine Corps Maj. Gen. James W. Bierman, commanding general, 3d Marine Division, presents the Navy and Marine Corps Medal to Sgt. Brandon C. Antoine, a radio operator assigned to Communications Company, Headquarters Battalion, 3d Marine Division, Jan. 13, 2021 at Camp Courtney, Okinawa, Japan.
U.S. Navy photo by Mass Communication Specialist 2nd Class Matthew Dickinson
Logistics Specialist Seaman Huu Nguyen
Spotlight
Cuisine:

Kadena Navy Post Office

Logistics Specialist Seaman Huu Nguyen, from Da Nang, Vietnam, assigned to Naval Supply Systems Command (NAVSUP) Fleet Logistics Center Yokosuka Site Okinawa, sorts mail in the post office on Kadena Air Base in Okinawa, Japan, Jan. 6.
Read on Stripes.com
Food & Drink
Cuisine:

These spicy Japanese snacks are fire

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.
Photos by Shoji Kudaka, Takahiro Takiguchi and Illustrations by Annie Kamio
Read on Stripes.com
Food & Drink
Cuisine:

Okinawa Family Mart finds way to customers’ heart

Philip Troussier, the French coach who led Japan in the 2002 FIFA World Cup, blamed the weakness of young Japanese soccer players on convenience stores.
21 Seiki no Mori (Photos by Shoji Kudaka)
Read on Stripes.com
Food & Drink
Cuisine:

Can't eat in restaurants? Okinawa spots to enjoy your to-go meals

Since the arrival of COVID-19, we’ve had to change a lot of our usual pastimes and activities. Dining at restaurants in is not really a good option right now.
Read on Stripes.com
Food & Drink
Cuisine:

Had too much to drink? Japanese have cure for hangover

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.
Photos by Shoji Kudaka
Read on Stripes.com
Food & Drink
Cuisine: Italian

Pizza Sun Okinawa lives up to the hype

Following a recommendation from one of our readers, I was on a quest for some good eats at Pizza Sun Okinawa.
Photos by Shoji Kudaka
Read on Stripes.com
Food & Drink
Cuisine: Chinese, Japanese

VIDEO| Cook up Chili-Ebi like an Iron Chef

Ebi-chili is a sweet and spicy shrimp dish you’ll find at many Chinese restaurants in Japan.