Two of Us Såsskål by Saya Takamine is a highly esteemed winner of the very prestigious 2026 A' Design Award i Brons in Bakforms-, Bordsservis-, Dricksglas- och Kokkärlsdesign Competition Category.

BronsKöksredskap· 2026

Two of Us Såsskål

by Saya Takamine

Client: Saya Takamine

A' Design Award i Brons Winner in Köksredskap Category

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Verified Award Winner

Verify Award Status for #179411

View at A' Design Award Press Release Award Badge

Colors

The Design

About Two of Us Såsskål

Denna produkt är designad för att föra samman människor med olika matpreferenser kring ett gemensamt fat. Den består av två sojasåsskålar och en kryddskål, vilket gör att tre olika smaksättningar kan avnjutas. Designen balanserar en kompakt och lätthanterlig storlek med en bred öppning som möjliggör bekväm matupplevelse. Denna balans uppnås genom en vingliknande kurvatur i kryddskålen. Utöver funktionaliteten kännetecknas produkten av en ren och linjär form som accentueras av en graciös och visuellt tilltalande kurva.

The Recognition

About the A' Design Award i Brons

Two of Us Såsskål är vinnare av A' Design Award i Brons, ett högst prestigefyllt erkännande som tilldelas enastående designverk som utmärker sig genom kreativitet, uppfinningsrikedom och klokhet. Bronsvinnare är mycket skickliga och slående kreativa föremål som styrker formgivarnas stora erfarenhet, fantasi och påhittighet. Two of Us Såsskål förväntas vara ett högt skattat, beundrat och älskat föremål som är anmärkningsvärt professionellt och innovativt. Detta vinnande verk i A' Design Award i Brons införlivar bästa praxis inom konst, vetenskap, design och teknik och är utmärkt genom sin omsorg om detaljer. Two of Us Såsskål tillfredsställer fantastiskt behov, rör vid längtan, charmar känslor och väcker nyfikenhet.

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