Disainilahendus Two of Us Kastmealus, autor Saya Takamine

Disainilahendus Two of Us Kastmealus, mille autor on Saya Takamine, on kõrgelt hinnatud 2026 auhinna Pronksauhind A' Design Award võitja konkursi kategoorias Küpsetustarvete, lauanõude, jooginõude ja kööginõude disain.

PronksKööginõud· 2026

Two of Us Kastmealus

disainer: Saya Takamine

Klient: Saya Takamine

Auhind Pronksauhind A' Design Award kategoorias Kööginõud

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Värvid

Disain

Teosest Two of Us Kastmealus

See ese on loodud selleks, et tuua erinevate toidueelistustega inimesed kokku ühise taldriku ümber. See koosneb kahest sojakastmealusest ja ühest maitseainealusest, võimaldades nautida kolme erinevat maitsestust. Disain tasakaalustab kompaktset ja käepärast suurust laia avaga, mis toetab mugavat einestamist. See tasakaal saavutatakse maitseainealuse tiivataolise kumeruse abil. Lisaks funktsionaalsusele iseloomustab eset puhas ja sirgjooneline vorm, mida rõhutab graatsiline ja visuaalselt köitev kaar.

Tunnustus

Auhinnast Pronksauhind A' Design Award

Two of Us Kastmealus on Pronksauhinna A' Design Award võitja, väga prestiižikas tunnustus, mis antakse silmapaistvatele disainidele, mida iseloomustavad loovus, leidlikkus ja teravmeelsus. Pronksvõitjad on küllaldaselt osavad ja tabavalt loovad teosed, mis kinnitavad oma disainerite laia kogemust, kujutlusvõimet ja leidlikkust. Two of Us Kastmealus peaks olema kõrgelt hinnatud, imetletud ja armastatud objekt, mis on märkimisväärselt professionaalne ja uuenduslik. See Pronksauhinna A' Design Award võidudisain ühendab parimaid tavasid kunstis, teaduses, disainis ja tehnoloogias ning on suurepärane oma detailidele pööratud tähelepanu poolest. Two of Us Kastmealus rahuldab suurepäraselt vajadusi, puudutab soove, võlub tundeid ja pakub huvi uudishimule.

Disaini taustal

Pressimaterjalid

Disaineri esitatud autorid, meeskonnaliikmed ja tehnilised andmed.

Unikaalsed omadused: 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.
Mõõtmed ja pakend: Width 80mm x Depth 20mm x Height 83mm
Sildid: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Tootmistehnoloogia: 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.
Disainiülesanne: 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.
Uurimistöö: 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.
Inspiratsioon: 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.
Projekti kestus: The project started in April 2025 in Okinawa, Japan
Tööprotsess: 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.
Piltide autorid: Image #1,2,3,4,5: Saya Takamine, Dai Takano