Two of Us Piriang Saus dek Saya Takamine

Two of Us Piriang Saus dek Saya Takamine adolah pamenang nan sangaik tahormat dari A' Design Award Gangsa 2026 nan sangaik prestigius dalam Kategori Kompetisi Paralatan Dapua.

GangsaParalatan Dapua· 2026

Two of Us Piriang Saus

dek Saya Takamine

Klien: Saya Takamine

Pamenang A' Design Award Gangsa dalam Kategori Paralatan Dapua

8,149

Pamenang Pangharogaan Taverifikasi

Verifikasi Status Pangharogaan untuak #179411

Caliak di A' Design Award Siaran Pers Lencana Penghargaan

Warno

Desain

Tantang Two of Us Piriang Saus

Karya ko dirancang untuak mampatamukan urang-urang nan babeda salero makanan di sakuliliang piriang nan samo. Karya ko tadiri dari duo piriang kicap jo ciek piriang bumbu, sahinggo tigo macam panyadok raso dapek dinikmati. Rancangan ko manyaimbangkan ukuran nan ringkeh jo mudah dipacik jo bukaan nan laweh nan mandukuang kanyamanan makan. Kasaimbangan ko dicapai malalui langkuang bak sayok pado piriang bumbu. Salain dari fungsinyo, karya ko punyo bantuak nan barasiah jo lurus nan diagiah aksen langkuang nan anggun sarato rancak dipandang.

Pangakuan

Tantang A' Design Award Gangsa

Two of Us Piriang Saus adolah pamenang A' Design Award Gangsa, sabuah pangakuan nan sangaik bapresti nan dibarikan ka rancangan nan cemerlang nan dicirikan dek kreativitas, kacerdikan jo kabijaksanaan. Pamenang Gangsa adolah karya nan cukuik mahir jo kreatif sacaro mangesankan nan mamastikan pangalaman nan luas, imajinasi jo kacerdikan parancangnyo. Two of Us Piriang Saus dipaokan manjadi bando nan sangaik dihormati, dikagumi jo disayangi, nan profesional jo inovatif sacaro nampak. Rancangan nan manang Gangsa iko mamuek praktik tabaik dalam seni, ilimu, rancangan jo teknologi jo cemerlang dalam parhatian ka rincian. Two of Us Piriang Saus mamanuhi kaparluan jo elok, manyantuah karinduan, mamikaik parasaan jo manarik raso ingin tahu.

Di Baliak Desain

Kit Pers

Kredit, anggota tim jo rincian teknis nan disadioan dek perancang.

Sifat 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.
Dimensi & Kemasan: Width 80mm x Depth 20mm x Height 83mm
Tag: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Teknologi 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.
Penelitian: 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 Proyek: The project started in April 2025 in Okinawa, Japan
Alua 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.
Kredit Gambar: Image #1,2,3,4,5: Saya Takamine, Dai Takano