Two of Us Patella Iuris Condimentarii ab Saya Takamine

Opus Two of Us Patella Iuris Condimentarii a designatore Saya Takamine est victor maxime honoratus praemii praestigiosissimi 2026 Praemium A' Design Award Aeneum in Categoria Certaminis Instrumenta Culinae.

AesInstrumenta Culinae· 2026

Two of Us Patella Iuris Condimentarii

a Saya Takamine

Cliens: Saya Takamine

Victor praemii Praemium A' Design Award Aeneum in Categoria Instrumenta Culinae

8,149

Victor Praemii Verificatus

Verifica Statum Praemii pro #179411

Vide apud A' Design Award Communicatum Insigne Praemii

Colores

Designum

De Two of Us Patella Iuris Condimentarii

Hoc opus effectum est ut homines diversis ciborum studiis circa patinam communem congregentur. Ex duabus patellis pro iure soiae et una patella condimentaria constat, ita ut tria condimenta diversa frui possint. Consilium magnitudinem compactam et tractatu facilem cum ore lato, quod commodam cenationem sustinet, aequat. Hoc aequilibrium per curvaturam alae similem in patella condimentaria efficitur. Praeter utilitatem, opus formam puram ac linearem praebet, curvatura eleganti et oculis grata ornatam.

Agnitio

De Praemium A' Design Award Aeneum

Two of Us Patella Iuris Condimentarii victor est Praemii A' Design Award Aeneum, honoris multum aestimati formis egregiis, creandi ingenio, sollertia et acumine insignibus dati. Victores Aenei opera perita et mire creandi sunt, quae experientiam, imaginationem et solertiam auctorum suorum confirmant. Exspectatur Two of Us Patella Iuris Condimentarii rem multum aestimatam, admiratam et carissimam, notabiliter professionalem et novam fore. Haec forma Aeneo victa optimas consuetudines artis, scientiae, formandi rationis et technologiae amplectitur et in cura minutiarum excellit. Two of Us Patella Iuris Condimentarii necessitates egregie explet, cupiditates tangit, sensus capit et curiositatem allicit.

Post Designum

Fasciculus Nuntii

Merita, sodales gregis et singula technica a designatore praebita.

Proprietates Singulares: 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.
Dimensiones et Involucrum: Width 80mm x Depth 20mm x Height 83mm
Notulae: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Technologia Productionis: 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.
Provocatio Designandi: 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.
Investigatio: 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.
Inspiratio: 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.
Duratio Operis: The project started in April 2025 in Okinawa, Japan
Cursus Operationis: 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.
Agnitiones Imaginum: Image #1,2,3,4,5: Saya Takamine, Dai Takano