Two of Us Piring Sambel ku Saya Takamine

Karya Two of Us Piring Sambel ku Saya Takamine nyaéta pamenang anu dihormat pisan tina 2026 A' Design Award Perunggu anu bergengsi dina Katégori Kompetisi Parabot Dapur.

PerungguParabot Dapur· 2026

Two of Us Piring Sambel

ku Saya Takamine

Klién: Saya Takamine

Pamenang A' Design Award Perunggu dina Katégori Parabot Dapur

8,149

Pamenang Panghargaan anu Diverifikasi

Verifikasi Status Panghargaan pikeun #179411

Tingali di A' Design Award Siaran Pers Lencana Panghargaan

Warna

Désain

Ngeunaan Two of Us Piring Sambel

Karya ieu dirarancang pikeun ngahijikeun jalma-jalma anu boga karesep kadaharan anu béda-béda dina hiji piring anu dibagikeun babarengan. Karya ieu diwangun ku dua piring kécap jeung hiji piring bumbu, sahingga tilu jinis panyecep anu béda bisa dinikmati. Rarancangna ngimbangkeun ukuran anu ringkes tur gampang dicekel jeung liang muka anu lébar anu ngarojong kanyamanan dahar. Kasaimbangan ieu kahontal ngaliwatan lengkungan siga jangjang dina piring bumbuna. Salian ti fungsina, karya ieu miboga wangun anu beresih tur lempeng anu diaksén ku lengkungan anu lemes sarta pikaresepeun katingalna.

Pangakuan

Ngeunaan A' Design Award Perunggu

Two of Us Piring Sambel mangrupa juara A' Design Award Perunggu, pangakuan anu pohara bergengsi anu dipasihkeun ka desain unggul anu dicirikeun ku kréativitas, kacerdikan jeung kawaspadaan. Para juara Perunggu téh artéfak anu lobaan kaahlian jeung kréatif pisan anu ngabuktikeun pangalaman anu lega, imajinasi jeung kacerdasan para désainerna. Two of Us Piring Sambel diharepkeun jadi objék anu dihargaan, dikagumi jeung dipikanyaah anu profésional jeung inovatif. Desain juara A' Design Award Perunggu ieu ngalebetkeun prakték pangalusna dina seni, élmu, desain jeung téknologi, sarta unggul dina perhatian kana détail. Two of Us Piring Sambel minuhan kabutuhan kalayan éndah, nyentuh kahayang, nyenangkeun rasa, jeung narik rasa panasaran.

Di Balik Désain

Kit Pers

Krédit, anggota tim sareng detil téknis anu disayogikeun ku désainer.

Sipat Unik: 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.
Diménsi & Bungkusan: Width 80mm x Depth 20mm x Height 83mm
Tag: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Téknologi Produksi: 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.
Tantangan Desain: 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.
Panalungtikan: 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.
Inspirasi: 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.
Durasi Proyék: The project started in April 2025 in Okinawa, Japan
Alur Operasi: 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.
Krédit Gambar: Image #1,2,3,4,5: Saya Takamine, Dai Takano