Cover Story continued


Write Through the Wall

In April, Haruki Murakami, author most recently of the epic, intriguing novel IQ84, was about to return home to Japan when the Weekly met him in his office at UH Manoa, where he had been artist-in-residence since September. Tanned and fit, wearing an orange polo shirt, cutoffs and sneakers, the novelist extended his hand with an inquiring gaze and trace of a smile.


Have you been doing much running in Honolulu?

I run every morning in Manoa, mostly in the mountains, hills. I run to Paradise Park and up Tantalus.

What’s the rest of your schedule like?

I attend Japanese literature classes sometimes and talk to students. I’m too busy to teach; I don’t have to grade [smiles].

Have you been writing fiction here?

IQ84 took three years. I’ve been doing translations. But recently I started to write my own stuff.

You seem to enjoy writing.

It’s fun, like meeting new friends, new girlfriends. I’m discovering something new every day. I’m thinking through writing. It’s getting better when I’m revising–my thinking is getting deeper and deeper. So I would say revising is more important than writing. It’s fun when it’s getting better so it’s my joy.

Have you ever written about Hawaii?

I love Hawaii very much. We lived in Rome one winter, in an apartment with no significant warming sources. What I could do about it was to write about Hawaii. I was working on Dance, Dance, Dance. In some chapters the place is Hawaii. While I was writing about Hawaii, I got warmer.

Do you like Alice in Wonderland?

I loved that story. To go through that world to get to a different world. Through the looking glass. When I write I found I could go through a stone wall. So that feeling–I like to move readers from one place to another.

In the Wind-Up Bird Chronicle, the narrator falls down a well. He’s a baby boomer like yourself. But how did you inhabit the World War II vet?

When I’m writing, I [access] collective memories, a collective mind. In Wind-up Bird, the old guy went to war–when I’m writing fiction, in my collective memory, I remember the war. It’s not a special ability.

Do you feel more alive when you’re writing?

Oh, yes. I write for 4-5 hours a day. I go down into my own world. Going down the well is just what I’m doing.

What did you think of the film of your novel Norwegian Wood?

The director is a friend. He read the book in French. We are talking in English. Cultural confusion–I enjoy that very much.

And Hawaii culture?

This place is sweet, culturally. In some places (I lived in Princeton), it’s thought to be impolite to ask people’s origins. But in Hawaii everybody’s talking about it. Everybody has his own story about his origin. They’re very open about that.

Governor Abercrombie [told me] that he’s always a minority when elections are held. I like that. . .

.

Do you feel alienated from Japanese society?

When I’m thinking or writing I’m always using just Japanese. My identity as a person, as a writer, I’m a Japanese person.

But your characters don’t feel especially at home there.

I was born in Kyoto in Kobe, western Japan. Urban, middle class, boring. I liked the Beatles, Rolling Stones, jazz music.

In my teens and twenties, I hated society, especially Japanese society. It’s very tight. I was kind of suffocating as a young man so I just wanted to [get] out. I was in college in 1968-69, a time of chaos in education.

I was a bad boy, you know. When I made my debut as a writer, I hated the establishment. I didn’t respect the older writers, Mishima, Kawabata. I thought they were boring. And I said that.

How did living abroad affect your writing?

To be independent, to be individual, is a very hard thing to do in Japan, but very natural in Europe or the U.S.

I had to think about my identity. I had nothing to say no to. I think my story began to change. I was in my 30’s or early 40’s and no rebel anymore, no bad kid anymore.

What American writers do you like?

I like Scott Fitzgerald. I translated five or six books of his. Salinger’s Catcher. I like Truman Capote. I introduced Raymond Carver [to Japanese readers]. I met him before he died. Grace Paley–I like her style–stubborn, hard, humorous, bitter.

Does writing fiction come easily for you?

I have not experienced any writer’s block. Rule No. 1: I write when I want to write. I don’t write when I don’t want to. I do translations instead.

Will your new novel be influenced by Hawaii?

It might be. But when I write I just look at the story. To be honest with you, I like to make up that place in my mind. I made up a story about Thailand, but I was never in Thailand. In Wind-up Bird Chronicle I wrote about Mongolia, where I had never been. When I finish a book, I go to the place, and I find déjà vu.

Maybe from your research?

I don’t do research. It’s boring. These days you can research on the internet. I don’t trust the internet. They don’t teach you what you want to know, really.

I’m old-fashioned. I trust the imagination.



COMMENTS

We often print online comments in our “Letters to the Editor” section of Honolulu Weekly. While submitted letters are often edited for length and clarity, online comments we use are printed entirely as they are written for the website. If you do not wish for your comment to be used in Honolulu Weekly print issues, please write “Don’t Print” at the end of your comment. For questions, e-mail editorial@honoluluweekly.com. Thank you!

blog comments powered by Disqus

This week

Honolulu Confidential

For this year’s Food + Drink issue, we compiled 100-plus memories of the fantastic bites we’ve taken, the culinary experiences we’ve undergone and other tasteful moments of absolutely loving what Hawaii’s food scene has to offer. The result is a mixed plate of the Weekly ‘ohana’s favorite dishes, libations, produce, places and some lesser-known joys.

Favorite Dishes

Respect Your Veg At long last, vegetables are being recognized as culinary stars. The following dishes have two things in common: They’re veggie-centric, if not strictly vegetarian, and best eaten on the spot.

Noodles

Paitan Broth: Kyoto Ramen Yotekko-Ya If you’re a ramen lover, you know the most important element of the bowl is the broth. At Kyoto Ramen Yotekko-Ya, the paitan broth ($9.95 for paitan chashu ramen) is deeply savory.

Baked Goods

Naan: Cafe Maharani “The dough is just special,” says owner Chris Rahman of Cafe Maharani. The naan ($2.99) is made to order and handled very delicately.

Mean But Worth It

Asian: Green Door Cafe Enter into Green Door Cafe to find a whole ‘nother world. Owner Betty Peng is a one-woman show (don’t start with her, or else) and cooks all of her Singaporean dishes to order.

RIP

Byron’s Drive-in The vacant, former Byron’s Drive-in building still stands near the airport since closing its doors in February. “We’d always go [to Byron’s] late at night,” says Sabrina Thompson, a Tripler Hospital nurse.

Meat

Shinsato Pork: Guava Smoked Scott Shibuya of Guava Smoked made a splash in the farmers’ market scene with his finger-licking good, guava wood-smoked Shinsato Pork. “I really wanted to be my own boss,” he says.

Dairy

Cheese: Surfing Goat Dairy Owners Thomas and Eva Kafsack moved from Germany to Maui and found that they missed receiving fresh goat cheese from their neighbors’ backyards. A few goats from the Big Island (and a huge investment) later, Surfing Goat Dairy was born.

Snacks & Desserts

Decadent Fries: Home Bar and Grill These aren’t ordinary fried potatoes. Chef Neil Nakasone’s Parmesan truffle fries ($8) are an elite class of spuds.

Pop-Ups

Rotations: Taste Some might say Chef Mark “Gooch” Noguchi and partner Amanda Corby, with the help of another power couple, Poni and Brandon Askew of StreetGrindz, fleshed out the pop-up trend with Taste. But: “Actually, Adam is Taste,” Gooch explains, referring to Taste’s general manager, Adam Lock.

Healthy

Healthy Food Truck: Beet Box Cafe The Beet Box Cafe is a sit-down eatery located in Haleiwa Town, but their bright yellow lunch wagon is also worth following. The lunchtruck serves organic, vegetarian burritos ($7-10), a special of the day made with farm-to-table ingredients ($10-12), smoothies ($7.50), kombucha ($5) and snacks such as baked goods and dried fruits ($3).

Seafood

A Cook’s Catch When it comes to fish, freshness really matters, so eating local from our Hawaiian waters is always in the best of taste. Health and sustainability also count.

To-Go

Whole Foods & Down To Earth Down to Earth offers strictly vegetarian delights such as Bombay spinach, eggplant parmesan, stuffed shells, Thai curry and vegetable korma ($9.59/pound). The tofu and eggplant are always sourced from local producers.

‘Aina

Edible Land: Permablitz Fruit trees flourish in Hawaii but sadly, much goes to waste. Permablitz aims to change that.

Fruits

Foraging: Strawberry Guava at Waahila Ridge Strawberry guava is invasive to Hawaii, which is why I don’t feel an ounce of guilt picking the small, red fruits in (free!) handfuls whenever I hike up Waahila Ridge. When they’re a light red color, just pull them off the trees, check for bug-made holes and bite in.

Spices

Nutmeg and Cloves: Frankie’s Nursery Want to spice up your kitchen? Lynn Tsuruda of Frankie’s Nursery says they sell spices grown in Hawaii, by the plant or the fruit.

Specialty Markets

Filipino: Pacific Drive out to Central Oahu and find Pacific Supermarket, a haven for all things Southeast Asian. With the Leeward community’s large Filipino population, access to local favorites at Pacific is a big deal.

Lesser Known

Korean Chew: Taegu Taegu, more properly pronounced as dae-goo, is either a variety of cod, sliced into strips and seasoned, or a seasoned side dish. There is some confusion, as I came to realize while asking my born-and-raised-in-Korea mom, because those side dishes are made with different fish.

Coffee & Tea

Matcha Latte: Peace Cafe Peace Cafe, a second home for vegans, carries a matcha (green tea) latte with a secret. “The first sip is always the most important,” explains an employee.

Healthy

Good For You: Kombucha A SCOBY is a symbiotic colony of bacteria and yeast integral to making kombucha. Kombucha, a fizzy tea, is full of promises to boost detoxification, immunity and digestion and joint health.

Cooking Classes

Free: Whole Foods Whole Foods Market Kahala offers free cooking classes at CookSpace in Ward Warehouse. “We just did a Health Starts Here cooking class,” says Whole Foods marketing supervisor Natalie Aczon.

Alcohol

Wine Tasting: Kalapawai Cafe Every second Sunday of the month at 3:30 p.m., Kalapawai Cafe holds a free wine tasting. “We [have] five wines.

Aloha ‘ino

Dear Friends, Readers, and Advertisers, I am sorry to say that this will be the last issue of the Weekly that we will print. I am sad about closing but I see no way that we can maintain our revenue stream and our fiscal health.

Phasing

Native Hawaiians and preservationists have pledged to fight a law, signed by Gov. Neil Abercrombie on May 28, that will allow some construction projects to begin before the site has been fully inspected for ancient burials.

A Food Forest

Imagine you’re walking through downtown Honolulu and, rather than bypassing an empty, blighted park, you’re drawn into an urban oasis–a forest of fruit-bearing trees and shrubs. You could spend your lunch break chatting with friends in the shade of an ‘ulu tree–and, if you’re hungry, pick whatever’s in season.

CIVIX

Road Rule On May 20, Gov. Abercrombie signed Act 73, requiring all vehicle passengers to buckle up regardless of age or seating arrangement.

Hell No, GMO

Tourists enjoying the Waikiki waterfront were treated to Hawaiian phrases such as “Aole, aole, aole GMO!” chanted by protesters in the March Against Monsanto on Sat., May 25. Translation: No GMOs, ever.

Done Deals?

The Hawaii Community Development Authority (HCDA) made its proposed plan to redevelop the Kakaako district available to the community during an open house on Thu., May 23. HCDA Executive Director Tony Ching began with a presentation of the new Transit-Oriented Development (TOD) plan before letting residents ask questions.

TheBus

In 2011 the city Department of Transportation Services (DTS) was tasked by then-Mayor Peter Carlisle’s administration to shave $10 million from its budget. Over the course of a year, several bus routes were cut and many more were shortened or reconfigured and the frequency of service decreased.

No one for GMO

You mentioned in your May 29 GMO article (“Big Pharm Fallout”) that GMO bans were placed on taro and coffee in 2008 in Kohala County. However it was an islandwide ban in Hawaii County.

Sovereignty issues

What a great quote: “I understand that it’s frustrating that we can’t get past the issue of homelessness . .

Not pono

I know space is limited and you couldn’t put everything in one small article (“Art with HART,” May 29). Here is the rest of what I wanted to have said.

Git ‘er done

Have five or more contractors “compete” by tackling sections of roadway (“Road Repaving,” May 29). Criteria for competing are expenses, timeliness and a level of quality assurance standards.

A memoir’s reach

Thanks for this article (“The Naked Truth,” May 22), I’m Mykel Hicks, grandson of Sharon Hicks, and I am so proud of my grandma for all she has done for herself, this family and specifically me. She is an amazing grandma who comes with a moving story I hope can help people around the world.

Fix Kakaako

Please remind readers that the HCDA is not interested in providing housing for minimum wage individuals or families, but in providing property developers with profitable opportunities; that our ancient water and sewage lines were not designed to support the needs of thousands of condo and apartment dwellers, but no one is interested in replacing them because no one wants to pay the price (“Civix,” May 22). As a result, Kakaako’s streets are regularly flooded with no sidewalk retreat for pedestrians, wheelchairs, bicyclists, skateboarders, etc., and constantly excavated/repaired to accommodate one project after the other.