Coastal Bam Chirongo cheMunyu by Liang Hou

Coastal Bam Chirongo cheMunyu by Liang Hou is a highly esteemed winner of the very prestigious 2025 Mubairo weSimbi we A' Design Award in Midziyo yeKubika, Tafura, Kunwa neKubikisa Competition Category.

SimbiMidziyo yeMukicheni· 2025

Coastal Bam Chirongo cheMunyu

by Liang Hou

Client: Zhejiang University

Mubairo weSimbi we A' Design Award Winner in Midziyo yeMukicheni Category

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Colors

The Design

About Coastal Bam Chirongo cheMunyu

Coastal Bam ichirongo chemunyu chakagadzirirwa kuunganidza munyu unobva mumvura munzvimbo dziri pedyo negungwa kumaodzanyemba kwenyika yeChina. Munyu wakagrasa unoiswa pamusoro pefunero yemachanza akavhurika, wobva watorwa nemaoko kuti ushandiswe pakubika kwezuva nezuva. Mumhepo ine mvura, munyu wakagrasa unonyatso nyungudika zvishoma nezvishoma, uye mvura yemunyu inoyerera ichipfuura nemasefa maviri emachanza akarukwa anoparadzanisa tsvina. Mvura yemunyu yakachena yobva yashandiswa kugadzira dovi kana zvimwe zvigadzirwa zvesoya kana kurunga zvokudya. Funero dzemachanza emoso dzakarukwa nemaoko dzinobatanidzwa nebhodhoro remhangura yealuminium isingaodi ine 300 millilitres, zvichisanganisa unyanzvi hwenzvimbo neбasa rezuva nezuva rekichini.

The Recognition

About the Mubairo weSimbi we A' Design Award

Mubairo weSimbi we A' Design Award wakahwinwa ne Coastal Bam Chirongo cheMunyu, rukudzo runokudzwa runopiwa kumadhizaini akanaka anozadzisa zvinodiwa zvehunyanzvi neyeindasitiri zvinotarisirwa kuzvigadzirwa zvakagadzirwa zvakanaka. Vakunda veSimbi vanoratidza unyanzvi hukuru, hunyanzvi hwakakwirira, kunzwisisa kwevakachenjera uye kugona kwekugadzira kwevagadziri vavo. Coastal Bam Chirongo cheMunyu inotarisirwa kuva chigadzirwa chinokudzwa zvakanyanya, chinoremekedzwa uye chinodiwa, chinoshanda uye chine zvitsva. Dhizaini iyi yakahwina Mubairo weSimbi we A' Design Award inosanganisa maitiro akanakisa eindasitiri uye ine hunhu hwetekinoroji hwakakwana hwakabatana neruzivo nehunyanzvi. Nekushanda kwayo zvakanaka, Coastal Bam Chirongo cheMunyu inoremekedzwa uye yakagadzirirwa kupa kuvandudzwa kwehupenyu kunobatsira kuita kuti nyika ive nzvimbo iri nani.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: 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.
Dimensions & Packaging: 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)
Tags: Bamboo weaving, folklore, kitchenware, fishermen, salt pot
Production Technology: 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.
Design Challenge: 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.
Research: 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.
Inspiration: 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.
Project Duration: 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.
Operation Flow: 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.
Team Members: Liang Hou
Wenqi Wu
Yichen Chen
Hanshu Shen
Image Credits: 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.