Following the devastation of the 2011 Tōhoku earthquake and tsunami, Japan undertook one of the world’s most ambitious coastal defense projects. Stretching 395 kilometers along vulnerable shorelines, the Great Tsunami Wall reaches up to 12.5 meters in height and is engineered to withstand powerful waves triggered by future seismic activity. But this effort wasn't just about concrete and steel. Japan planted over 9 million trees along the coast, using reforestation to reduce erosion and create an eco-buffer zone. Critics have debated its aesthetics and cost, yet for many communities, the wall symbolizes resilience, readiness, and the power of combining natural and engineered defenses to protect future generations. #TsunamiWall #JapanEngineering #DisasterPreparedness #CoastalProtection #InfrastructureInnovation

47 always chickens out!

Remember, if you want a real solution, ask a union!

The T-1000 has to touch grass.

Douches in the wild, drawn to each other.

That pain...

Looking for a flavorful dish that'll impress at dinner? Grilled Miso-Glazed Cod Ingredients: - 4 cod fillets - ¼ cup miso paste - 2 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 clove garlic, minced - 1 teaspoon ginger, grated - 2 green onions, chopped (for garnish) Preparation Steps: 1. In a mixing bowl, combine miso paste, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger to create the glaze. 2. Place the cod fillets in a shallow dish and pour the miso glaze over them. Marinate for at least 30 minutes in the refrigerator. 3. Preheat your grill to medium-high heat. 4. Remove the cod from the marinade and shake off any excess. 5. Grill the cod for 4-5 minutes on each side, or until it flakes easily with a fork. 6. Garnish with chopped green onions before serving. Prep Time: 30 mins | Cooking Time: 10 mins | Total Time: 40 mins Calories: 250 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with steamed rice and sautéed vegetables for a complete meal. #grilledcod #miso #dinnerideas

Big talk from the wall. But he ain’t coming down — and we both know why.

What in world is that Nah

Tandoori Chicken with Masala Yogurt Marinade Smoky Tandoori Chicken in Spiced Yogurt Marinade Ingredients: 4 bone-in, skinless chicken thighs 1 cup plain Greek yogurt 2 tablespoons lemon juice 2 tablespoons ginger-garlic paste 1 tablespoon garam masala 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric powder 1/2 teaspoon cayenne pepper 1 teaspoon smoked paprika Salt to taste 2 tablespoons vegetable oil Fresh cilantro and lemon wedges for garnish Directions: In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, cayenne, paprika, and salt. Mix well to form a thick marinade. Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight for best flavor. Preheat oven to 425°F (220°C) or prepare a grill on medium-high heat. Remove chicken from marinade, shaking off excess. Arrange on a lined baking sheet or grill rack. Brush chicken with vegetable oil and bake for 25–30 minutes (or grill for 6–7 minutes per side), until fully cooked and lightly charred. Let rest for 5 minutes, then serve garnished with fresh cilantro and lemon wedges. Prep Time: 10 minutes | Marinating Time: 4 hours | Cooking Time: 30 minutes | Total Time: 4 hours 40 minutes Kcal: 310 kcal | Servings: 4 servings #tandoorichicken #masalayogurt #indianflavors #chickentandoori #spicedchicken #authenticindianfood #homecookedindian #yogurtmarinade #indianbbq #grilledchicken #chickencurryinspired #indianfoodrecipes #indianinspiredmeals #masalachicken #easyindiandishes #desiingredients #tandoorilovers #boldspices #homestyleindian #flavorfulchicken Craving bold, smoky flavor? This Tandoori Chicken with Masala Yogurt Marinade hits all the right notes—spiced, tender, and absolutely addictive!