New directions in blogging

Over the past few months I’ve taken a sabbatical from writing and blogging. My world was turned upside down, as it were, when a career lifeline was thrown my way.

newspapersI have been a journalist my entire working life – the part that starts after quitting college and part-time jobs. I enlisted in the Navy as a journalist, learned reporting and editing and photography and pubic affairs, and spent five years telling the Navy’s story. Then I graduated from the University of Kansas with a degree in journalism. From that time on, I’ve worked for a variety of publications, and exclusively for newspapers since 1996.

Up until this past January I worked at a newspaper that imploded due to strife between its publisher and the staff and a once-good newspaper is now a pokey little publication treated as an afterthought by the owners. I was watching my career die as a part of that news team.

But that ended with a new job in a new state with a company that read the tea leaves of today’s media economic realities and developed a plan to remain viable.

I’m back from sabbatical. One of the things I decided to do was split my journalism and my fiction writing into two blogs. So if you come to visit to know more about my Shig Sato mystery series, I have some blogs saved on here, but all the news stuff is at josephmarkbrewer.wordpress.com. That’s where the mysteries, flash fiction, and trials and travails of being an indie author-preneur will reside.

Once upon a time I wrote a column for a newspaper called Brave New Deadline. I’m once again taking up that job: comments, criticism, essays, or whatever comes to mind.

My good friend Jim refers to me as a news man and a mystery writer. May I live up to both honorable monikers.

 

The World of Shig Sato: Food in Japan

A reader discovering the world of Shig Sato will soon learn that food becomes in interesting side character – Miki’s breakfast of miso soup and rice, Abe’s early life growing up in a ramen shop, Ses Fujimori’s love of okonomiyaki, Shig’s lunchtime katsudon, even Mos Hishida’s nickname, a result of his steady diet of Japanese-style hamburgers. Any reader not familiar with Japanese cuisine might wonder at it all. In truth, the food of Japan is as simple as it is varied.

The simple: fish and rice. But is that really all there is? It doesn’t begin to encompass the world of sushi, much less the whole of Japanese cuisine. The popular Japan Talk website lists 100 types of sushi. Notice that fish, vegetables, eggs, meat – it’s all included. Sushi, sashimi, makiit can take minutes to prepare, a lifetime to master.sushi

The importance of rice in Japanese culture cannot be overstated. The language uses the word gohan for “meal” as well as “cooked rice.” Gohan is a part of each word signifying breakfast, lunch and supper. In feudal times, wealth was measured how much rice one possessed and peasants were keenly appreciative of a payment in rice for their labor – coins were no good to them when they had to eat. Japan’s propensity for natural disasters, and it’s involvement in war, often led to a scarcity of food. Rice stockpiles were worth fighting for.

As an nation comprised of many islands large and small, a reader would be right in thinking that all types of seafood is a part of the Japanese cuisine, from the common tuna to the exotic –  pufferfish, anyone?

What many Western readers of the Shig Sato series may not realize is that farming – livestock, grain, vegetable, fruit, any combination and variety – can be found in most of the nation’s 47 prefectures. Almost any grocery store or market will have fresh local produce, seasonal fruit, cuts of meat and poultry, and packaged foods like curry mixes and spices. (When my in-laws came to visit from Canada, flour and vanilla were found and donuts were produced in an afternoon!)

One may not think of baked goods when thinking of Japanese cuisine, yet the tasty sweets and snacks appeal to young and old. And it doesn’t take much to find pan – bread – and some have even embraced the staple, when it’s made with rice flour.bakedgoodies

The varied: Being an international city, Tokyo is home to an array of dining experiences any world traveler would appreciate. Michelin stars are not unknown in the city. Gourmets and foodies alike can find were the finest food is served, and also the stores that sell the products for those daring and talented enough to create at home.

Regional specialties abound. I’ll conclude with this list of a prefecture’s favorite dish. See if you don’t recognize some, and have probably eaten some others (and some not!).

Hokkaido – Grilled mutten

Aomori – Sea urchin and abalone

Miyagi – Oysters

Yamagata – Potato stewsweetpotatoes

Fukushima – Pickled herring

Ishikawa – Turnip sushi

Gifu – Potatoes with sweet chestnuts

Nagano – Buckwheat dumplings

Aichi – Deep fried chicken wings

Tochigi – Giyouza (potsticker) dumplings

Chiba – Steamed peanuts

Kanagawa – Curry

Mie – Lobster

Shiga – Duck hot pot

Osaka – Okonomiyaki

Hyogo – Kobe’s famous beer-fed beefkobebeef

Tottori – Snow crab

Tokushima – Buckwheat porridge

Nagasaki – Sasebo burger (thanks to the navy base there)

Kukamoto – Sliced horsemeat

Miyazaki – Kyushu-style fried chicken

Okinawa – Fried pork belly

To get a copy of  The Gangster’s Son click here . To get a copy of  Shig Sato Book 2 The Thief’s Mistake click here — and don’t forget to sign up for my newsletter and enter the World of Shig Sato. 

Diligence is the word

I never could have done what I have done without the habits of punctuality, order and thdiligence, without the determination to concentrate myself on one subject at a time.
– Charles Dickens

Some writers can only write when inspired. Some suffer from writer’s block. Other’s cave in to popular culture or conventional wisdom. So, when they get around to writing words, they write words that are false, sentences that are flat, stories that are dead the moment the final period is placed on the page, then wonder why their their writing isn’t up to scratch. These writers become dejected, and repeat the process again and again. I know I have.

I think this because for writers, even young writers, the enemy is time. We are all guilty in luxuriating in the nonsense that is ‘waiting for inspiration’ or ‘ I need to research this in order to understand the subject’ or ‘when I accomplish ___________ then I can REALLY get down to writing.’

My first notion of writing a story came at 6 years of age. I wrote my first story at  10.  By age 14 I had written, in large print, on white ruled paper, nearly 100 pages of forgettable juvenile nonsense. I knew I had writing deep in my bones, but allowed interests in other things to overwhelm me – I lacked punctuality, order and diligence to keep at writing regularly.

And when I acquired a modicum of those habits, I really had no idea what to do with them, so far as writing went. Because I had no sense of urgency. I still believed I had time on my side. Then I turned 40. Time had slipped through my fingers, and I had nothing to show for my efforts but notebooks and short stories and a life contemplating writing without really doing anything about it. So I set out to write what was in my heart and on my mind. I resolved to be published in my 40s and earn my living from my stories  by the time I was 50.

I’m 58. Things are just now starting to come together.

It’s inevitable that one’s life takes over one’s art, unless one’s art is one’s life. I’m not talking about earning a living, raising a family, or being a productive member of society. It’s making time to write, or paint, or compose, or build, or cook – whatever it is – because, as every athlete or musician or painter or writer knows, it’s all about practice, practice, practice. And that takes habit, punctuality and diligence.

Jeff Goins says writers need to focus on resolve: that a write needs to commit, to develop new habits. I agree.

Still, I think Charles Dickens said it best.

Time to get back to it.

What about you?

To download a copy of my Shig Sato mysteries, click here for  The Gangster’s Son and here for The Thief’s Mistake.

See you soon!

The World of Shig Sato

Do you remember where you were in 1991? Some of you do, of course, and some of you don’t. And one of the great thrills of reading is being taken to a time and place you may never have been: Paris, 1870; Dublin, 1904; Rome, 30 A.D.; A galaxy far far away — stories take us to memorable places with people and creatures that entertain us for hours.

In the Shig Sato Mystery series, the reader enters the world of Tokyo, 1991. A world capital, a center for government, entertainment, industry, diplomacy, a cavalcade of characters from the world over stepped onto the shores of the Land of the Rising Sun. It was a time of Japan Inc., riding an economic boom, the nation making its mark as an industrial leader. A city and a nation with a new emperor, a new vision for the future.

japan_imperial_palace_217304The world of Shig Sato was unique: a long-serving, highly respected police inspector, Sato returned to Azabu Police Station after two years of diplomatic security detail and security assignments for the Imperial Household Agency. Sato’s world was heart of Tokyo – the Imperial Palace, Roppongi, the embassy districts, and Sato knows every inch of it.

Roppongi: served by Sato’s beloved Azabu Police Station, isn’t so different now than it was in 1991. And Sato knew that among many of the foreigners out for a good time in that nightclub district were American servicemen, including some stationed with the U.S. Navy and Marine forces in Yokosuka, 37 miles down the coast. In the Shig Sato mystery The Gangster’s Son, Kimi Yamada’s beloved Cpl. Charlie Parker Jones is a Marine stationed on a American ship at the Navy base.

Sato’s return to Azabu Police station, the murder of Kimi Yamada, and his journey to finding the truth about her killer and himself make The Gangster’s Son “A highly readable murder novel with authentic Japanese flavor and a fresh, intelligent plot,” “Unique,” “Gritty. ”

Next time: Tokyo Inc.

To get a copy of my ebook mystery The Gangster’s Son click here and The Thief’s Mistake click here.  And you’re invited to keep up with the latest Shig news by signing up for my monthly newsletter.  See you soon!