Microbial fuel cells at an awamori distillery

A pig at the Okinawa Prefectural Livestock and Grassland Research Center.

David Simpson gathers samples of swine wastewater from the Okinawa Prefectural Livestock and Grassland Research Center in Nakijin, Okinawa.

MFCs in the OIST Biological Systems Unit lab containing treated and untreated wastewater from the Okinawa Prefectural Livestock and Grassland Research Center.

Food collected by the four branches and the department of the Bank of Okinawa for the OIST food drive. This image appeared in the news article: "Local business teams up with OIST to raise donations for food drive".

Umi-budo don is a traditional Okinawan dish prepared with the umi-budo seaweed. The seaweed is served over rice with sea urchin, salmon roe and sanbaisu sauce, made from equal parts soy sauce, vinegar, and mirin.