Dhizaini Two of Us Ndiro yeMuto naSaya Takamine ndiye mukundi anokudzwa zvikuru wemubairo unoremekedza we2026 Mubairo weBronzi we A' Design Award muChikwata cheKukwikwidza cheMidziyo yeKubika, Tafura, Kunwa neKubikisa.

BronziMidziyo yeMukicheni· 2026

Two of Us Ndiro yeMuto

na Saya Takamine

Mutengi: Saya Takamine

Mukundi weMubairo weBronzi we A' Design Award muChikwata cheMidziyo yeMukicheni

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Dhizaini

Nezvekwa Two of Us Ndiro yeMuto

Chidhizaini ichi chakagadzirirwa kuunza vanhu vane zvavanofarira zvekudya zvakasiyana pamwe chete vakapoteredza ndiro imwe chete. Chine ndiro mbiri dzemuto wesoya nendiro imwe yezvinorunga, zvichibvumira kuti zvinonaka zvitatu zvakasiyana zvinakidzwe. Dhizaini iyi inoenzanisa saizi diki uye iri nyore kubata nemuromo wakafara unotsigira kudya zvakasununguka. Kuenzanisa uku kunowanikwa kuburikidza nekukombama kwakaita semapapiro pandiro yezvinorunga. Kupfuura basa racho, chidhizaini ichi chine chimiro chakachena uye chakatwasuka chinoshongedzwa nekukombama kwakanaka kunoyevedza maziso.

Kuzivikanwa

Nezve Mubairo weBronzi we A' Design Award

Mubairo weBronzi we A' Design Award wakahwinwa ne Two of Us Ndiro yeMuto, rukudzo rwakakwirira kwazvo runopiwa kumadhizaini akasiyana anozivikanwa nekugadzira, njere nekungwara. Vakunda veBronzi mabasa ane unyanzvi hwakakwana uye kugadzira kunoshamisa kunosimbisa ruzivo rukuru, pfungwa nehunyanzvi hwevagadziri vawo. Two of Us Ndiro yeMuto inotarisirwa kuva chinhu chinokudzwa kwazvo, chinoremekedzwa uye chinodiwa, chine hunyanzvi hunoonekwa uye zvitsva. Dhizaini iyi yakahwina Mubairo weBronzi we A' Design Award inosanganisa maitiro akanakisa muhunyanzvi, sayenzi, dhizaini netekinoroji uye yakasiyana nekutarisisa zvidiki. Two of Us Ndiro yeMuto inogutsa zvinodiwa zvakanaka, inobata zvishuvo, inokwezva manzwiro uye inomutsa kuda kuziva.

Shure kweDhizaini

Bepa Renhau

Zvikwereti, nhengo dzetiimu nezvimwe zvakadzama zvakapihwa nemudhizaina.

Hunhu Hwakasiyana: 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.
Kukura & Kupakiwa: Width 80mm x Depth 20mm x Height 83mm
Matagi: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Tekinoroji Yekugadzira: 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.
Changamire yeDhizaini: 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.
Tsvakurudzo: 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.
Chikurudziro: 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.
Nguva yePurojekiti: The project started in April 2025 in Okinawa, Japan
Mafambiro eBasa: 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.
Zvikwereti zveMifananidzo: Image #1,2,3,4,5: Saya Takamine, Dai Takano