How did your experience writing Pachinko differ from your first novel, Free Food for Millionaires?
I wrote Free Food for Millionaires exclusively in New York City. I grew up in Queens, went to high school in the Bronx, and my parents had a small wholesale jewelry business on 30th Street and Broadway in Manhattan’s Koreatown. Both my sisters live in Brooklyn, and my parents now live in New Jersey. I went to college in Connecticut. Needless to say, I know the tri-state area fairly well. Although I had written a draft of this novel in New York, I wrote the new rough draft almost entirely in Tokyo during the years 2007–2011, and I rewrote the drafts between 2011 and 2015 in New York. In Tokyo, I was researching, interviewing, and writing all the time; I was also profoundly homesick and melancholy in a way I had never been before. I missed my family and my friends deeply, and I felt cut off from everyone back home. I enjoyed living in Tokyo very much, but it was difficult, too. Living in Tokyo, I missed America very much; I yearned for the openness, hospitality, and optimism of Americans. I missed the ease of conversation that Americans can have with strangers. In New York, I am more guarded and private, but in Tokyo, I felt a kind of intense and immediate kinship with my fellow Americans. The epigram for Book III comes from Benedict Anderson’s Imagined Communities, where he writes of a “horizontal comradeship” which must be necessarily imagined in a nation. I felt this horizontal comradeship strongly with Americans when I lived abroad. I had lost my birthplace once when I moved from Seoul to New York as a child, and living as an adult expatriate in Japan reminded me again of what my characters who lost their birthplace experienced in Pachinko.
On a funny note, one of the things I did to overcome my intense homesickness for America, which allowed me to write the new rough draft of Pachinko, was to bake all the time. It was curious, because I have always cooked and baked, but never as much as I did in Tokyo. In my four years in Japan, I was baking the Cook’s Illustrated Chocolate Sour Cream Bundt Cake on a dangerously regular basis. I don’t know why, but to me, that amazing cake tastes like home.