Col. Scott P. Maskery, Army and Air Force Exchange Service Pacific Region Headquarters commander volunteered his time and his experience to coach Kadena High School student-athletes, the proper techniques and rules of competitive wrestling.
Having lost a chance at back-to-back Far East Wrestling Tournament individual weight-class titles, Haydn Peterson said he simply didn’t want lose again.
Going from Florida state champion to DODEA-Pacific Far East champion in the span of a year, Colin Nation also helped Kubasaki repeat as Far East individual freestyle team champion.
Members of the local and U.S. military communities attended an open wrestling tournament at the Semper Fit Gym, Feb. 1, at Marine Corps Air Station Futenma.
They finished fourth, losing four times in the Kanto Classic last January. But coach Daisy Whitaker-Hayes called the three-day tournament at American School In Japan a “pivotal point” in Zama’s bid for its first DODEA-Japan and Far East Division II Tournament titles.
There were just two wrestlers in the Osan practice room two years ago, setting off concerns about an “empty room syndrome” at some of the smaller programs in Korea.
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.
One of the great joys of living in Japan is experiencing the wide range of traditional Japanese pickles, or tsukemono, that are served with every meal.
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.
A genuine world of their own, the local foods of Okinawa prefecture draw on a deep cultural and historical heritage, finding inspiration through Chinese and Southeast Asian influences.
