Mikie Watanabe, cultural adaption specialist, right, and Sachiko Tamura, left, a member of Eating Habits Improvement Promotion, begin a Japanese Cooking Class at Fukushi Kaikan in Iwakuni City, Japan, July 24, 2015. Coordinated by the Cultural Adaption Program aboard Marine Corps Air Station Iwakuni, the class is held three times a year and is one of many ways to indulge in local cuisine. In this specific class, guests learned how to make handmade Shumai, Wakame soup and traditional fried rice. - Mikie Watanabe, cultural adaption specialist, right, and Sachiko Tamura, left, a member of Eating Habits Improvement Promotion, begin a Japanese Cooking Class at Fukushi Kaikan in Iwakuni City, Japan, July 24, 2015. Coordinated by the Cultural Adaption Program aboard Marine Corps Air Station Iwakuni, the class is held three times a year and is one of many ways to indulge in local cuisine. In this specific class, guests learned how to make handmade Shumai, Wakame soup and traditional fried rice.