Two of Us Aḍebsi n Ssuṣ sɣur Saya Takamine

Two of Us Aḍebsi n Ssuṣ sɣur Saya Takamine d anerbaz yettwaqadren meqqren n 2026 Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Tnaflit n Afeṣṣel n Ifecka n Uswi, Tameṣṭa, Tisit d Usečči.

LbrunzIfecka n Tanecwit· 2026

Two of Us Aḍebsi n Ssuṣ

sɣur Saya Takamine

Amsaɣ: Saya Takamine

Anerbaz n Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Ifecka n Tanecwit

8,149

Anerbaz n Urraz Yettwasenqden

Senqed Addad n Urraz i #179411

Wali deg A' Design Award Tabḍert n tɣamsa Tanecḍa n wammud

Initen

Afeṣṣel

Ɣef Two of Us Aḍebsi n Ssuṣ

Taɣawsa-agi tettwafṣel iwakken ad d-tessemlil imdanen yesɛan isirem n wučči yemgaraden ɣef yiwen uḍebsi i beṭṭun. Tegber sin iḍebsiyen n ssuṣ n ṣṣuja akked yiwen uḍebsi n yisafaren, ayen yettaǧǧan ad neqbel kraḍ n yisafaren yemgaraden. Afeṣṣel-agi yesseɛdal gar tiddi tamecṭuḥt yeshlen i uṭṭaf akked yimi yewsɛen i yettɛawanen učči s tehna. Aseɛdel-agi yettwaḥṣel s tneqquzt am wafriwen deg uḍebsi n yisafaren. Sennig twuri-ines, taɣawsa-agi tesɛa talɣa zeddigen, tuḍfirt, i tesserqem tneqquzt icebḥen i wallen.

Asmekti

Ɣef Tarbaḥt A' Design Award n Lbrunz

Two of Us Aḍebsi n Ssuṣ d amerbaḥ n Tarbaḥt A' Design Award n Lbrunz, tagmat ɛlayen i yisnulfa yelhan, yeṭṭafaren tinawt, tamusni d tezmert. Imerbaḥen n Lbrunz d isnulfa yelhan, ttbanen d timusniwin n tmusni n yimahilen-nsen. Two of Us Aḍebsi n Ssuṣ ad yili d asnulfu yettwaɛezzen, yelhan, amaynut. Two of Us Aḍebsi n Ssuṣ yettemlil ɣef yimawlan, yettwaɛezzen s tmahilt-is.

Deffir n ufeṣṣel

Tagrurt n tɣamsa

Ismawen n terbaɛt, iferdisen itiknikanen akked telɣut i d-yefka umeṣṣufeɣ.

Taɣara Tasuft: 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.
Tigejdiwin & Akemmus: Width 80mm x Depth 20mm x Height 83mm
Tibzimin: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Tasnakta n Ufares: 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.
Asewḥel n Usnulfu: 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.
Anadi: 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.
Aseḥbiber: 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.
Tanzagt n Usenfar: The project started in April 2025 in Okinawa, Japan
Tanila n Umahil: 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.
Imsuren n Tugniwin: Image #1,2,3,4,5: Saya Takamine, Dai Takano