Two of Us ظرف سس by Saya Takamine is a highly esteemed winner of the very prestigious 2026 جایزه برنزی A' Design Award in طراحی ظروف پخت، سرو، نوشیدنی و آشپزی Competition Category.

برنزظروف آشپزخانه· 2026

Two of Us ظرف سس

by Saya Takamine

Client: Saya Takamine

جایزه برنزی A' Design Award Winner in ظروف آشپزخانه Category

7,621
Verified Award Winner
Verify Award Status for #179411

View at A' Design Award Press Release Award Badge

Colors

The Design

About Two of Us ظرف سس

این اثر برای گرد هم آوردن افرادی با سلیقه‌های غذایی متفاوت پیرامون یک بشقاب مشترک طراحی شده است. این مجموعه شامل دو ظرف سس سویا و یک ظرف چاشنی است که امکان لذت بردن از سه چاشنی مختلف را فراهم می‌کند. این طراحی میان اندازه‌ای جمع‌وجور و راحت برای در دست گرفتن، و دهانه‌ای گشاد که غذا خوردن راحت را ممکن می‌سازد، تعادل برقرار می‌کند. این تعادل از طریق انحنایی بال‌مانند در ظرف چاشنی حاصل شده است. فراتر از کارایی، این اثر دارای فرمی تمیز و خطی است که با انحنایی ظریف و از نظر بصری جذاب برجسته شده است.

The Recognition

About the جایزه برنزی A' Design Award

Two of Us ظرف سس برنده جایزه برنزی A' Design Award است، شناختی بسیار معتبر که به طراحی‌های برجسته‌ای اعطا می‌شود که با خلاقیت، نبوغ و زیرکی متمایز می‌شوند. برندگان برنز مصنوعاتی بسیار ماهرانه و چشمگیر خلاق‌اند که تجربه گسترده، تخیل و ابتکار طراحان خود را تأیید می‌کنند. از Two of Us ظرف سس انتظار می‌رود شیئی بسیار ارجمند، ستوده و دوست‌داشتنی باشد که به‌طور چشمگیری حرفه‌ای و نوآورانه است. این طراحی برنده جایزه برنزی A' Design Award بهترین رویه‌ها را در هنر، علم، طراحی و فناوری در خود جمع می‌کند و به سبب توجه به جزئیات برجسته است. Two of Us ظرف سس نیازها را زیبا برآورده می‌کند، به خواسته‌ها دست می‌زند، احساسات را مجذوب می‌سازد و کنجکاوی را برمی‌انگیزد.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: 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.
Dimensions & Packaging: Width 80mm x Depth 20mm x Height 83mm
Tags: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Production Technology: 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.
Design Challenge: 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.
Research: 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.
Project Duration: The project started in April 2025 in Okinawa, Japan
Operation Flow: 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.
Image Credits: Image #1,2,3,4,5: Saya Takamine, Dai Takano