U.S. Air Force Lt. Col. William "Wild" Strohecker, 44th Fighter Squadron commander, answers questions from media local to Fukuoka prefecture, during a press conference on the first day of the...
Tech. Sgt. Zedrick Harbort, 18th Logistics Readiness Squadron technical orders and distribution office manager, reviews documents during a routine training exercise at Kadena Air Base, Japan, March 3, 2022.
U.S. Air Force Capt. Micah Blakely, 18th Comptroller Squadron budget officer, checks the fit of his helmet during operational readiness training at Kadena Air Base, Japan, Feb. 28, 2022.
Temperatures rose over 400 degrees Fahrenheit as firefighters stood together inside of an enclosed fire laboratory known as a Swede Survival Phase 1 System.
Utilitiesman Constructionman Tever Zimmerman, with Naval Mobile Construction Battalion (NMCB) 5, completes the Basic Jungle Skills Course at the Jungle Warfare Training Center onboard Marine Corps Base Camp Gonsalves, Okinawa, Japan.
Whatever you call it – training, working out, exercise, PT – some level of intense physical activity at regular intervals is part and parcel of being in the military.
Personnel Support Specialist 1st Class Kara Campbell, selected for promotion to chief petty officer and assigned to Commander, Fleet Activities Okinawa administrative department, leads a Sailor 360 session at Commander, Fleet Activities Okinawa on Kadena Air Base, Okinawa, Japan Oct. 19, 2021.
Airman 1st Class Dakota James, 18th Security Forces Squadron defender, is sprayed with oleoresin capsicum during exposure training at Kadena Air Base, Japan, Oct. 6, 2021.
Airman 1st Class Deull Arnold, 909th Air Refueling Squadron boom operator apprentice, reviews a pre-flight checklist at Kadena Air Base, Japan, Sept. 3, 2021.
Want to have some fun in the kitchen? Well, you should make her some Okinawan doughnuts. Sata Andagi are very simple to make, even if you are not an expert in the kitchen. It’s time to put on an apron and get cooking!
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.
Winter is the time where there are more chances of getting sick than in any other seasons. This winter looks no less unforgiving with a very contagious variant of COVID-19 adding another obstacle to the already difficult season.
During lunch, you may have witnessed a Japanese coworker eating out of a home-packed box. Or maybe during a stroll in the park, you noticed a salarymen sitting on a bench with a smartphone and a little wooden lunch box.
