Two of Us Isahani y'Isosi by Saya Takamine

Two of Us Isahani y'Isosi by Saya Takamine is a highly esteemed winner of the very prestigious 2026 Igihembo cya A' Design Award cya Buronze in Ibikoresho by'Igikoni Competition Category.

BuronzeIbikoresho by'Igikoni· 2026

Two of Us Isahani y'Isosi

by Saya Takamine

Client: Saya Takamine

Igihembo cya A' Design Award cya Buronze Winner in Ibikoresho by'Igikoni Category

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Colors

The Design

About Two of Us Isahani y'Isosi

Iki gikoresho cyakozwe kugira ngo gihuze abantu bafite ibyo bakunda gutandukanye mu byo kurya, bakikije isahani imwe basangira. Kigizwe n'utusahani tubiri tw'isosi ya soya n'agasahani kamwe k'ibirungo, bituma umuntu ashobora kwifashisha ibirungo bitatu bitandukanye. Igishushanyo cyacyo gihuza neza ingano nto yoroshye gufata n'umwanya wagutse ufasha kurya neza. Ubu buringanire bugerwaho binyuze mu gucurika kumeze nk'amababa kw'agasahani k'ibirungo. Uretse akamaro kacyo, iki gikoresho kifite ishusho isukuye kandi igororotse, itatswe n'umurongo ugoramye w'ubwiza ushimisha amaso.

The Recognition

About the Igihembo cya A' Design Award cya Buronze

Two of Us Isahani y'Isosi ni uwegukanye Igihembo cya A' Design Award cya Buronze, ishimwe ry'agaciro gakomeye ritangwa ku bishushanyo by'indashyikirwa birangwa no guhanga, ubwenge n'ubushishozi. Abegukanye Buronze ni ibihangano bifite ubuhanga bwinshi kandi bihanga cyane, bishimangira uburambe, ubwenge n'ubushobozi bw'ababihanze. Two of Us Isahani y'Isosi biteganyijwe ko izaba ikintu cyubahwa, gishimwa kandi gikundwa, gifite ubunyamwuga n'udushya. Iki gishushanyo cyegukanye Buronze gikoresha uburyo bwiza mu buhanzi, ubumenyi, ubushushanyo n'ikoranabuhanga kandi kirarenze mu gutaha ku tuntu duto. Two of Us Isahani y'Isosi ishimisha ibyo dukeneye, ikora ku byifuzo byacu, itwara amarangamutima yacu kandi ikurura amatsiko yacu.

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