Marine Corps Air Station Iwakuni, Japan

Residents of Marine Corps Air Station Iwakuni, Japan, watch chestnut factory workers size and sort “Ganne-guri” during a chestnut picking trip in Ganne Miwa-cho, Iwakuni City, Oct. 22, 2015. The Japan Agricultural Cooperatives’ Yamaguchi East (JA Yamaguchi East) in Iwakuni City hosted the trip for station residents and locals to experience the chestnut picking process from beginning to end. - Residents of Marine Corps Air Station Iwakuni, Japan, watch chestnut factory workers size and sort “Ganne-guri” during a chestnut picking trip in Ganne Miwa-cho, Iwakuni City, Oct. 22, 2015. The Japan Agricultural Cooperatives’ Yamaguchi East (JA Yamaguchi East) in Iwakuni City hosted the trip for station residents and locals to experience the chestnut picking process from beginning to end.

Marine Corps Air Station Iwakuni residents plate their finished Shumai and traditional fried rice during a Japanese cooking class at Fukushi Kaikan in Iwakuni, Japan, July 24, 2015. Shumai is traditionally served in small steamer baskets or on small plates and is one of three Oriental dishes prepared during the class. The station’s cultural adaptation program coordinates the class three times a year, and it is one of many ways to indulge in local cuisine. - Marine Corps Air Station Iwakuni residents plate their finished Shumai and traditional fried rice during a Japanese cooking class at Fukushi Kaikan in Iwakuni, Japan, July 24, 2015. Shumai is traditionally served in small steamer baskets or on small plates and is one of three Oriental dishes prepared during the class. The station’s cultural adaptation program coordinates the class three times a year, and it is one of many ways to indulge in local cuisine.