由設計師 Saya Takamine 創作嘅 Two of Us 醬油碟係備受推崇嘅 2026 A' Design Award 銅獎得獎作品，獲獎類別為廚具設計。

銅廚具· 2026

Two of Us 醬油碟

由 Saya Takamine

客戶: Saya Takamine

廚具類別嘅 A' Design Award 銅獎得獎者

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經驗證嘅獲獎者

驗證設計 #179411 嘅獲獎狀態

喺 A' Design Award 查看新聞稿獎項徽章

色彩

設計

關於 Two of Us 醬油碟

呢件作品嘅設計理念係將唔同飲食喜好嘅人聚埋一齊,共享同一碟美食。佢由兩個豉油碟同一個調味碟組成,可以同時享用三種唔同嘅調味料。設計喺細巧易攞嘅尺寸同闊口設計之間取得平衡,令用餐更加舒適自在。呢種平衡係透過調味碟上翼形嘅弧線造型嚟實現。除咗實用功能之外,呢件作品仲以簡潔流麗嘅線條為主調,配上優雅悅目嘅曲線點綴,倍添美感。

榮譽認可

關於A' Design Award 銅獎

Two of Us 醬油碟是 A' Design Award 銅獎得主，這是授予以創造力、獨創性和敏銳見長的傑出設計的極具聲望的認可。銅獎得主是技藝嫻熟、創意驚人的作品，印證了其設計師豐富的經驗、想像力與機智。預計Two of Us 醬油碟將成為一件備受推崇、令人欽佩且被珍愛的物品，兼具顯著的專業性與創新性。這件贏得 A' Design Award 銅獎的設計融入藝術、科學、設計和技術領域的最佳實踐，並因注重細節而出類拔萃。Two of Us 醬油碟出色地滿足需求，觸動渴望，迷住情感，並吸引好奇心。

設計背後

新聞資料包

由設計師提供嘅製作人員名單、團隊成員同技術詳情。

獨特屬性: 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.
尺寸同包裝: Width 80mm x Depth 20mm x Height 83mm
標籤: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
生產技術: 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.
設計挑戰: 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.
研究: 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.
靈感: 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.
項目時長: The project started in April 2025 in Okinawa, Japan
操作流程: 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.
圖片來源: Image #1,2,3,4,5: Saya Takamine, Dai Takano