Two of Us Wadah Saus by Saya Takamine is a highly esteemed winner of the very prestigious 2026 A' Design Award Perunggu in Desain Peralatan Panggang, Peralatan Makan, Peralatan Minum dan Peralatan Masak Competition Category.

PerungguPeralatan Dapur· 2026

Two of Us Wadah Saus

by Saya Takamine

Client: Saya Takamine

A' Design Award Perunggu Winner in Peralatan Dapur Category

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Verified Award Winner

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Colors

The Design

About Two of Us Wadah Saus

Karya ini dirancang untuk menyatukan orang-orang dengan selera makan yang berbeda di sekitar satu piring bersama. Terdiri dari dua wadah kecap asin dan satu wadah bumbu, sehingga tiga jenis bumbu berbeda dapat dinikmati sekaligus. Desainnya menyeimbangkan ukuran yang ringkas dan mudah digenggam dengan bukaan lebar yang menunjang kenyamanan saat bersantap. Keseimbangan ini dicapai melalui lengkungan menyerupai sayap pada wadah bumbunya. Selain fungsionalitasnya, karya ini menampilkan bentuk yang bersih dan linear, dipertegas oleh lekukan yang anggun dan menarik secara visual.

The Recognition

About the A' Design Award Perunggu

Two of Us Wadah Saus adalah pemenang A' Design Award Perunggu, pengakuan yang sangat bergengsi yang diberikan kepada desain luar biasa yang dicirikan oleh kreativitas, kecerdikan, dan ketajaman. Pemenang Perunggu adalah artefak yang sangat terampil dan sangat kreatif yang membuktikan pengalaman luas, imajinasi, dan kelihaian para desainernya. Two of Us Wadah Saus diharapkan menjadi objek yang sangat dihargai, dikagumi, dan dicintai, sangat profesional dan inovatif. Desain pemenang A' Design Award Perunggu ini menyertakan praktik terbaik dalam seni, sains, desain, dan teknologi, dan sangat baik dalam perhatiannya pada detail. Two of Us Wadah Saus memuaskan kebutuhan dengan indah, menyentuh keinginan, memikat perasaan, dan menarik rasa ingin tahu.

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