Father Son

One rainy day, London-based artist and musician Jesse Kanda observes his father Kasuhisa make a big block of homemade I tofu. Son helps strain seawater, Father slices the curd with deliberation. Newly fermented, a smaller block of tofu is mixed with shoyu, ginger, green onion, and nori. Dirt on feet and body, on a hammock, lying on a bed inside a fanned room: two people from two generations and cultural upbringings, and their two different aftercares.