ʻO Two of Us Ipu Kai Hoʻoluʻu na Saya Takamine he mea lanakila hanohano loa o ka 2026 A' Design Award Keleawe ma ka Māhele Hoʻokūkū Hoʻolālā Lako Hōʻoma, Pā ʻAi, Kiʻaha a me Lako Kuke.
KeleaweLako Kuke· 2026
Two of Us Ipu Kai Hoʻoluʻu
Mea Kūʻai: Saya Takamine
Mea Lanakila A' Design Award Keleawe ma ka Māhele Lako Kuke
Mea Lanakila i Hōʻoia ʻIa
Hōʻoia i ke Kūlana Makana no #179411Ka Hoʻolālā
E Pili Ana iā Two of Us Ipu Kai Hoʻoluʻu
Ua hoʻolālā ʻia kēia mea hana e hoʻākoakoa i nā poʻe me nā makemake meaʻai like ʻole a puni kahi pā kaʻana like. He ʻelua ipu kai shoyu a hoʻokahi ipu mea hoʻomiko i hiki ke nanea ʻia nā mea hoʻomiko ʻekolu like ʻole. Hoʻokaulike ka hoʻolālā i ka nui haiki a maʻalahi ke paʻa me ka waha ākea e kākoʻo ana i ka ʻai ʻoluʻolu. Ua hoʻokō ʻia kēia kaulike ma o ke kīwaʻawaʻa like me ka ʻēheu ma loko o ka ipu mea hoʻomiko. Ma waho aʻe o ka hana pono, hōʻike kēia mea hana i ke kino maʻemaʻe a laina pololei i hoʻonani ʻia e kahi pihaʻā nani a hoihoi i ka maka.
Ka Hoʻomaikai
E Pili Ana i ka A' Design Award Keleawe
Ua lanakila ka hoʻolālā Two of Us Ipu Kai Hoʻoluʻu i ka A' Design Award Keleawe, he ʻike hoʻohanohano nui loa i hāʻawi ʻia i nā hoʻolālā kūʻokoʻa i ʻike ʻia ma o ka hana noʻeau, ka akamai a me ka makakoho. He mau hana mākaukau a hana noʻeau kupaianaha nā lanakila Keleawe e hōʻoia ana i ka ʻike nui, ka noʻonoʻo a me ka maʻalea o kā lākou poʻe hoʻolālā. Manaʻo ʻia ʻo ka hoʻolālā Two of Us Ipu Kai Hoʻoluʻu he mea i mahalo nui ʻia, hoʻohiwahiwa ʻia a aloha ʻia, he ʻoihana a hou loa. ʻO kēia hoʻolālā i lanakila i ka A' Design Award Keleawe e hoʻohui ana i nā hana maikaʻi loa o ka hana noʻeau, ka ʻepekema, ka hoʻolālā a me ka ʻenehana, a maikaʻi no kona nānā ʻana i nā kikoʻī. Hoʻokō maikaʻi ka hoʻolālā Two of Us Ipu Kai Hoʻoluʻu i nā pono, hoʻopā i ka makemake, hoʻohiwahiwa i nā manaʻo a huki i ka makemake e ʻike.
Ma Hope o ka Hoʻolālā
ʻEke Nūhou
Nā hōʻoia, nā lālā hui a me nā kikoʻī ʻenehana i hāʻawi ʻia e ka mea hoʻolālā.
- Nā ʻAno Kūʻokoʻa
- 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.
- Nā Ana a me ka Hoʻopili
- Width 80mm x Depth 20mm x Height 83mm
- Nā Lepili
- Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
- ʻEnehana Hana
- 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.
- Pilikia Hoʻolālā
- 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.
- Noiʻi
- 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.
- Hoʻoulu Manaʻo
- 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.
- Ka Lōʻihi o ka Papahana
- The project started in April 2025 in Okinawa, Japan
- Kaʻina Hana
- 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.
- Nā Kuleana Kiʻi
- Image #1,2,3,4,5: Saya Takamine, Dai Takano
Kākoʻo ʻIa
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