Two of Us Asyèt pou Sòs pa Saya Takamine

Dizayn Two of Us Asyèt pou Sòs pa Saya Takamine se yon gayan ki gen anpil estim nan konpetisyon trè prestijye 2026 A' Design Award Bwonz nan Kategori Konpetisyon Vasel.

BwonzVasel· 2026

Two of Us Asyèt pou Sòs

pa Saya Takamine

Kliyan: Saya Takamine

Gayan A' Design Award Bwonz nan Kategori Vasel

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Gayan Pri Verifye

Verifye Estati Pri pou #179411

Gade sou A' Design Award Kominike Laprès Badj Prim

Koulè

Konsepsyon an

Konsènan Two of Us Asyèt pou Sòs

Pyès sa a fèt pou rasanble moun ki gen preferans manje diferan yo ansanm bò yon asyèt yo pataje. Li gen de asyèt pou sòs soya ak yon asyèt pou kondiman, sa ki pèmèt moun jwi twa kalite asezònman diferan. Konsepsyon an balanse yon gwosè konpak ki fasil pou kenbe ak yon ouvèti laj ki pèmèt moun manje alèz. Balans sa a reyalize gras a yon koub ki sanble ak yon zèl nan asyèt kondiman an. Anplis de fonksyonalite li, pyès la prezante yon fòm pwòp e lineyè ki dekore ak yon koub gras e atiran pou je.

Rekonesans lan

Konsènan A' Design Award Bwonz

Two of Us Asyèt pou Sòs se yon ganyan A' Design Award Bwonz, yon rekonesans ki gen anpil prestij yo bay design ekselan ki make pa kreyativite, enjenyozite ak finès. Ganyan Bwonz yo se objè ki abil anpil e ki kreyatif nan fason ki frape, ki otantifye gwo eksperyans, imajinasyon ak debouyaj designer yo. Yo atann Two of Us Asyèt pou Sòs pou se yon objè anpil moun estime, admire e renmen, ki pwofesyonèl e inovatè nan fason remakab. Design sa a ki ganyen A' Design Award Bwonz enkòpore pi bon pratik nan atizay, syans, design ak teknoloji, e li ekselan pou atansyon li bay detay. Two of Us Asyèt pou Sòs satisfè bezwen yon fason espledid, li touche dezi, li chame santiman e li atire kiryozite.

Dèyè Konsepsyon an

Dosye Laprès

Kredi, manm ekip ak detay teknik konseptè a bay.

Pwopriyete Inik: 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.
Dimansyon & Anbalaj: Width 80mm x Depth 20mm x Height 83mm
Etikèt: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Teknoloji Pwodiksyon: 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.
Defi Dizayn: 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.
Rechèch: 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.
Enspirasyon: 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.
Dire Pwojè: The project started in April 2025 in Okinawa, Japan
Fliks Operasyon: 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.
Kredi Imaj: Image #1,2,3,4,5: Saya Takamine, Dai Takano