Two of Us Mērces trauciņš by Saya Takamine

Two of Us Mērces trauciņš by Saya Takamine is a highly esteemed winner of the very prestigious 2026 Bronzas balva A' Design Award in Cepamtrauku, galda piederumu, dzeramtrauku un virtuves trauku dizains Competition Category.

BronzasVirtuves piederumi· 2026

Two of Us Mērces trauciņš

by Saya Takamine

Client: Saya Takamine

Bronzas balva A' Design Award Winner in Virtuves piederumi Category

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View at A' Design Award Press Release Award Badge

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The Design

About Two of Us Mērces trauciņš

Šis izstrādājums ir radīts, lai pulcētu kopā cilvēkus ar dažādām ēdiena gaumēm ap kopīgu šķīvi. Tas sastāv no diviem sojas mērces trauciņiem un viena garšvielu trauciņa, ļaujot baudīt trīs dažādas garšvielas. Dizains līdzsvaro kompaktu un ērti satveramu izmēru ar plašu atvērumu, kas nodrošina ērtu maltīti. Šis līdzsvars tiek panākts, pateicoties spārnveida izliekumam garšvielu trauciņā. Papildus funkcionalitātei izstrādājumam ir tīra un lineāra forma, ko akcentē graciozs un vizuāli pievilcīgs izliekums.

The Recognition

About the Bronzas balva A' Design Award

Two of Us Mērces trauciņš ir Bronzas balvas A' Design Award ieguvējs, ļoti prestiža atzinība, ko piešķir izciliem dizainiem, kas izceļas ar radošumu, atjautību un viedumu. Bronzas ieguvēji ir pietiekami prasmīgi un pārsteidzoši radoši darbi, kas apliecina to dizaineru plašo pieredzi, iztēli un izdarību. Sagaidāms, ka Two of Us Mērces trauciņš būs augsti vērtēts, apbrīnots un cienīts priekšmets, ievērojami profesionāls un inovatīvs. Šis ar Bronzas balvu apbalvotais dizains iekļauj labāko praksi mākslā, zinātnē, dizainā un tehnoloģijās un izceļas ar uzmanību detaļām. Two of Us Mērces trauciņš lieliski apmierina vajadzības, skar vēlmes, valdzina jūtas un piesaista zinātkāri.

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