Ko te hoahoa Two of Us Rīhi Ranu nā Saya Takamine he kaitoa whakahirahira o te 2026 A' Design Award Parahi i te Wāhanga Whakataetae Hoahoa Taputapu Tunu, Rīhi, Inu me te Kuku.

ParahiTaputapu Kīhini· 2026

Two of Us Rīhi Ranu

nā Saya Takamine

Kiritaki: Saya Takamine

Kaitoa o te A' Design Award Parahi i te Wāhanga Taputapu Kīhini

8,149

Kaitoa Tohu Manatokohia

Manatokohia te Tūnga Tohu mō #179411

Tirohia i te A' Design Award Pānui Pāpāho Tohu Tohu

Ngā Tae

Te Hoahoa

Mō Two of Us Rīhi Ranu

I hangaia tēnei taonga hei whakakotahi i ngā tāngata whai rerekētanga ki ngā kai, kia noho tahi ai rātou ki te pereti kotahi. E rua ngā rīhi hoi ranu me te rīhi kīnaki kotahi, kia āhei ai te whakangahau i ngā momo whakarite kai e toru. Ka whakataurite te hoahoa i te rahi kikī, māmā hoki ki te pupuri, me te waha whānui e tautoko ana i te kai whakamārie. Ka tutuki tēnei taurite mā te kōpikonga rite ki te parirau i te rīhi kīnaki. I tua atu i te whāinga mahi, he āhua mā, torotika hoki tō te taonga nei, ā, ka whakanikoniko-hia e te kōpiko ātaahua, whakamīharo hoki ki te titiro.

Te Whakamihi

Mō te A' Design Award Parahi

Ko Two of Us Rīhi Ranu te toa o te A' Design Award Parahi, he whakaaetanga tino whai mana e hoatu ana ki ngā hoahoa kōeke e tohua ana mā te auaha, te mahi mōhio me te whakaaro hōhonu. Ko ngā toa Parahi he mahi pukenga e rite ana, he auaha mīharo, e whakatūturu ana i te wheako nui, te whakaaro me te mōhio-ā-ringa o ā rātou kaihoahoa. E tūmanakohia ana ko Two of Us Rīhi Ranu he taonga whakanuia, whakamīharotia, aroha nui, he ngaio, he auaha hoki. Ko tēnei hoahoa i toa i te Parahi e whakauru ana i ngā tikanga pai rawa i te toi, te pūtaiao, te hoahoa me te hangarau, ā, he tino mīharo ki ngā taipitopito. Ka whakatutuki a Two of Us Rīhi Ranu i ngā hiahia, ka pā ki ngā hiahia, ka whakaoho i ngā kare-ā-roto, ā, ka kume i te pākiki.

I Muri i te Hoahoa

Kete Pāpāho

Ngā whakamihi, ngā mema o te rōpū me ngā taipitopito hangarau i whakaratohia e te kaihoahoa.

Āhuatanga Motuhake: 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.
Inenga & Pēketanga: Width 80mm x Depth 20mm x Height 83mm
Tūtohu: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Hangarau Whakanao: 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.
Wero Hoahoa: 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.
Rangahau: 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.
Whakaaweawe: 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.
Roanga o te Kaupapa: The project started in April 2025 in Okinawa, Japan
Rerenga Mahi: 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.
Whakamana Whakaahua: Image #1,2,3,4,5: Saya Takamine, Dai Takano