Bronze Ustensiles de Cuisine · 2026
Two of Us Coupelle à sauce
- A' Design Award de Bronze 2026 in Ustensiles de Cuisine
- CLIENT: Saya Takamine
- Estimated Number of Design Views: 7,621
- Verification code 2B28B4D8B1 · Verify this award
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About Two of Us Coupelle à sauce
Cette pièce est conçue pour réunir autour d'une même assiette des convives aux goûts culinaires différents. Elle se compose de deux coupelles à sauce soja et d'un ramequin à condiments, permettant de savourer trois assaisonnements distincts. Le design conjugue un format compact et facile à manipuler avec une large ouverture qui favorise le confort à table. Cet équilibre est obtenu grâce à une courbure en forme d'aile dans le ramequin à condiments. Au-delà de sa fonctionnalité, la pièce se distingue par une forme épurée et linéaire, rehaussée d'une courbe gracieuse et visuellement séduisante.
About the A' Design Award de Bronze
Two of Us Coupelle à sauce est lauréat de l'A' Design Award de Bronze, une reconnaissance hautement prestigieuse décernée à des designs remarquables qui se distinguent par leur créativité, leur ingéniosité et leur sagacité. Les lauréats Bronze sont des artefacts amplement habiles et d'une créativité frappante, qui authentifient la vaste expérience, l'imagination et l'ingéniosité de leurs concepteurs. Two of Us Coupelle à sauce est censé être un objet très estimé, admiré et chéri, remarquablement professionnel et innovant. Ce design lauréat de l'A' Design Award de Bronze intègre les meilleures pratiques de l'art, de la science, du design et de la technologie, et est excellent par son souci du détail. Two of Us Coupelle à sauce satisfait admirablement les besoins, touche les désirs, charme les sentiments et attire la curiosité.
Press Kit
- 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
