Coastal Bam Galuega Autū: Fagu Masima e Liang Hou

O le mamanu Coastal Bam Galuega Autū: Fagu Masima e Liang Hou o se manumalo maualuga tele o le fa'ailoga mamalu 2025 A' Design Award Uʻamea i le Vaega Tauva Meafale Umukuka.

UʻameaMeafale Umukuka· 2025

Coastal Bam Galuega Autū: Fagu Masima

na mamanuina e Liang Hou

Tagata Fa'atau: Zhejiang University

Manumalo o le A' Design Award Uʻamea i le Vaega Meafale Umukuka

10,536

Manumalo Fa'ailoga Fa'amaonia

Fa'amaonia le Tulaga o le Fa'ailoga mo #165829

Va'ai i le A' Design Award Fa'asalalauga Pailesi o le Fa'ailoga

Lanu

Le Mamanu

E Uiga ia Coastal Bam Galuega Autū: Fagu Masima

Tusitusiga o le Tusi: O le Coastal Bam ose fagu masima ua fuafuaina e aoina ai le suāsami masima i itulagi i le talafatai i sautesasae o Saina. E tuu le masima matagā i luga o le fagu ofaofa ofaofa e ala i le funnel ofaoa o loo tatala i luga, ma e utuina i lima mo faiga o taumafa i aso taitasi. I le ea susū, e liusuavai lemu le masima matagā, ma e alu atu le suāsami e ala i faamama e lua ua lalagaina mai le ofaoa, e faaesea ai mea leaga. O le suāsami mama e faaaogāina e fai ai le tofu ma isi mea e faia mai le soya poo se faaʻonapoina o taumafa. O funnel ofaoa moso ua lalagaina i lima ua fesootai i se fagu alumini alauzu e tetee atu i le pala, e 300 mililita le tele, e fusifusia ai se tomai masani a le lotoifale ma se galuega masani i totonu o le umukuka i aso taitasi.

Le Fa'ailogaina

E Uiga i le A' Design Award Uʻamea

O le A' Design Award Uʻamea na manumalo ai Coastal Bam Galuega Autū: Fagu Masima, o se faamaoniga mamalu e tuuina atu i mamanu lelei e faataunuu ai manaʻoga faapolofesa ma pisinisi e faamoemoeina mai galuega ua mamanuina lelei. O ē manumalo i le Uʻamea e faaalia ai le tomai tele, le faapitoa maualuga, le malamalama o tagata poto ma le mafai fatufatuaʻi o ē na faia. E faamoemoeina Coastal Bam Galuega Autū: Fagu Masima e avea ma mea ua matuā vivii, mataʻina ma pelepelea e aogā ma fou. O lenei mamanu na manumalo i le A' Design Award Uʻamea e tuufaatasia ai faiga sili o le pisinisi ma e iai uiga faatekonolosi mafai ua fesoʻotaʻi ma le poto ma le taleni. Ona o lona faatuatuaina, e tatau ai Coastal Bam Galuega Autū: Fagu Masima ona faaaloalogia ma ua mamanuina e tuuina mai ai faaleleiga o le olaga e fesoasoani e faia ai e le lalolagi se nofoaga e sili atu ona lelei.

I Tua o le Mamanu

Pepa Fa'asalalau

Fa'amaoniaga, sui o le 'au ma fa'amatalaga fa'atekinisi na saunia e le tagata mamanu.

Uiga Fa'apitoa: CoastalBam Jar is a salt container designed for Chinese coastal communities to collect brine from coarse salt used in tofu and soy product preparation. It integrates dual bamboo weaving filters with a metal vessel to improve durability and hygiene. Drawing from regional customs and Feng Shui principles, the design modernizes tradition while ensuring cultural relevance and everyday usability.
Fua & Fa'apipi'i: Overall Height: 12.00 cm
Crystal Funnel Diameter: 16.00 cm
Crystal Funnel Height: 2.50 cm
Filter Funnel Diameter: 10.00 cm
Filter Funnel Height: 8.00 cm
Metal Bottle Opening Diameter: 10.00 cm
Metal Bottle Bottom Diameter: 6.00 cm
Metal Bottle Capacity: 300 ml
Bamboo Weaving Filter Aperture: 2 mm (Crystal Funnel), 0.5 mm (Filter Funnel)
Bamboo Weaving Funnel Material: Southeast Coastal Moso Bamboo
Metal Bottle Material: Aluminum Alloy (Corrosion-resistant Treatment)
Weight: Approx. 500 g
Color: Natural Bamboo Color, Green (Plastic Ring)
Fa'ailoga: Bamboo weaving, folklore, kitchenware, fishermen, salt pot
Tekonolosi Gaosiga: CoastalBam Jar combines traditional handmade bamboo weaving with modern metal processing technology. The bamboo weaving part adopts hexagonal holes and cross weaving method, which not only enhances the air permeability and filtration effect, but also ensures the smooth flow of brine. The metal bottle body is closely integrated with the bamboo weaving part through precise CNC processing.
Lu'itau o le Mamanu: The most challenging aspect of this project was mastering the bamboo weaving techniques. As a beginner in this ancient intangible cultural heritage craft, I initially felt overwhelmed by the vastly different rules of each weaving method. Under the guidance of traditional artisans, I practiced tirelessly—from cross weaving to trapezoidal weaving, and finally to hexagonal weaving. My fingers were cut countless times during this process. Ultimately, I mastered each method and understood their unique characteristics, allowing me to seamlessly integrate this ancient craft into the design.
Su'esu'ega: This design research is an applied ethnographic study aimed at improving tools for coastal fishermen. The goal was to create a sustainable salt jar that aligns with traditional practices while solving issues like brine contamination. Through fieldwork and material testing, we identified challenges in fishermen’s cooking routines. The Brine Jar features an open-mouth design, inspired by fishermen’s habit of using their fingers to measure salt and the tradition of leaving coarse salt for Feng Shui purposes. We also explored bamboo weaving techniques to integrate them into the design.
Fa'aosofia: Inspired by traditional fishermen in southeastern China, this design addresses the local practice of collecting brine from deliquescent coarse salt, which contains magnesium chloride impurities. To support this sustainable process, porous salt jars are crafted using regional bamboo weaving techniques. Bamboo, known for its flexibility and fast growth, is deeply rooted in the local culture and offers an eco-friendly solution for effective brine filtration.
Umi o le Poloketi: This project commenced in January 2024 in Ningbo, Zhejiang, China, and was completed in March 2024 in Xiangshan, a traditional fishing village in Zhejiang. Following its completion, the design received the prestigious Red Dot Design Award in June 2024, recognizing its innovative approach and cultural significance. In October 2024, the project was showcased at the Red Dot Museum in Singapore.
Fa'agasologa o Galuega: Step 1: The user places the coarse salt on top of the crystal funnel and uses their hand to scoop the salt for daily cooking.
Step 2: In the humid coastal environment, the coarse salt gradually deliquesces, and the brine flows into the filter funnel, where impurities are further separated to yield clean brine.
Step 3: The user uses the collected brine to make traditional soy products or season food.
Sui o le 'Au: Liang Hou
Wenqi Wu
Yichen Chen
Hanshu Shen
Fa'aaloaloga o Ata: Image #1: Creator LiangHou, CoastalBam Jar, 2024.
Image #2: Creator LiangHou, CoastalBam Jar, 2024.
Image #3: Creator LiangHou, CoastalBam Jar, 2024.
Image #4: Creator LiangHou, CoastalBam Jar, 2024.
Image #5: Creator LiangHou, CoastalBam Jar, 2024.