2015 PhD Students Explore Okinawan Traditional Culture

The Challengers get a taste of Okinawa on a trip to Ocean Expo Park.

Children used commonplace ingredients to make sticky slime.

At low tide, the ocean retreats and reveals a host of intertidal marine organisms within the sand, rock pools and seagrass. By wading through the shallow waters, it is also possible to see the coral reef.

Students visiting the OIST Marine Science Station watch as the resident squid are fed.

“Development of Heat Stroke Countermeasure Drink” The team developed an effective anti-heat stroke drink, which is a mixed solution of Miyako Island's specialty products such as Yukishio salt and brown sugar. Nutritional analysis and interview surveys were conducted with the cooperation of local companies and hospitals.