Two of Us Sauceskål af Saya Takamine er en højt anset vinder af den meget prestigefyldte 2026 A' Design Award i Bronze i konkurrencekategorien Bageudstyr, Bordservice, Drikkevarer og Køkkenudstyr Design.

BronzeKøkkenudstyr· 2026

Two of Us Sauceskål

af Saya Takamine

Klient: Saya Takamine

Vinder af A' Design Award i Bronze i kategorien Køkkenudstyr

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Designet

Om Two of Us Sauceskål

Dette design er skabt for at samle mennesker med forskellige madpræferencer omkring et fælles fad. Det består af to soyasauceskåle og én krydderiskål, hvilket gør det muligt at nyde tre forskellige smagsgivere. Designet balancerer en kompakt og håndterbar størrelse med en bred åbning, der understøtter en behagelig spiseoplevelse. Denne balance opnås gennem en vingelignende krumning i krydderiskålen. Ud over funktionaliteten har designet en ren og lineær form, der fremhæves af en elegant og visuelt tiltalende kurve.

Anerkendelsen

Om A' Design Award i Bronze

Two of Us Sauceskål er vinder af A' Design Award i Bronze, en højt prestigefyldt anerkendelse, der tildeles enestående designs, som udmærker sig ved kreativitet, opfindsomhed og skarpsindighed. Bronzevinderne er rigeligt dygtige og påfaldende kreative artefakter, der bekræfter deres designeres store erfaring, fantasi og snilde. Two of Us Sauceskål forventes at være en højt estimeret, beundret og kær genstand, der er bemærkelsesværdigt professionel og innovativ. Dette design, der har vundet A' Design Award i Bronze, indarbejder bedste praksis inden for kunst, videnskab, design og teknologi og er fremragende på grund af sin sans for detaljer. Two of Us Sauceskål tilfredsstiller pragtfuldt behov, rører længsler, charmerer følelser og appellerer til nysgerrigheden.

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Credits, teammedlemmer og tekniske detaljer leveret af designeren.

Unikke Egenskaber: This compact dish consists of two sauce compartments and one condiment dish, allowing three seasonings to be enjoyed on a single plate. The curved edge of the condiment dish is a key design element, enabling a wide opening that makes dipping easy and a sufficient depth for effortless cleaning, while still maintaining a compact, easy to handle size. In contrast to the piece’s linear overall form, this gentle curve adds a subtle accent and becomes a distinctive feature of the design. By allowing differences in taste to coexist within a single object, the design proposes an alternative approach to shared dining that emphasizes proximity rather than separation.
Dimensioner & Emballage: Width 80mm x Depth 20mm x Height 83mm
Tags: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Produktionsteknologi: The piece is made of ceramic using plaster slip casting molds. The thickness was carefully refined through repeated adjustments to the clay viscosity. Because the condiment dish shape could not be released from the mold as a single form, the sauce dishes and condiment dish were cast separately and later bonded together. This process made it possible to realize a complex, recessed design through slip casting.
Designudfordring: Small differences in depth, thickness, size, slope angle, and the offset between the two sauce dishes greatly affected the overall balance. Through repeated cycles of sketching and clay prototyping, the design was refined to achieve both usability and refined proportions, resulting in a disciplined and functional form.
Forskning: This project explored how to translate a conceptual design into ceramic slip casting, a method with limited freedom of form. Balancing the desired shape with the constraints of the molding process, the final design was refined through close consultation with an experienced ceramic craftsman, carefully determining which elements were essential to preserve usability. The final form expresses the negotiation between manufacturing constraints and the piece's functional qualities and visual beauty, as well as the outcome of deliberate adjustments.
Inspiration: I enjoy soy sauce, while my mother prefers vinegar. Because our seasoning preferences differ, we usually use separate dipping dishes during meals. However, I wanted to create a way for us to share a single dish and enjoy time together around the table. This idea became the starting point for this project.
Projektvarighed: The project started in April 2025 in Okinawa, Japan
Driftsflow: The two sauce dishes hold liquid seasonings, allowing food to be dipped directly. The central condiment dish is designed for solid seasonings such as wasabi or salt. Additionally, the condiment dish functions as a barrier, preventing liquid seasonings from flowing to the opposite side when poured directly onto food.
Billedkreditering: Image #1,2,3,4,5: Saya Takamine, Dai Takano