设计师 Saya Takamine 的作品 Two of Us 酱料碟荣获了极具声望的 2026 A' Design Award 铜奖，竞赛类别为烘焙用具、餐具、饮具与炊具设计。

铜厨具· 2026

Two of Us 酱料碟

设计师： Saya Takamine

客户: Saya Takamine

厨具类别A' Design Award 铜奖获奖者

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设计作品

关于 Two of Us 酱料碟

本作品旨在让口味偏好各异的人们围坐在同一只餐盘旁共享美食。它由两个酱油碟和一个佐料碟组成，可同时盛放三种不同的调味料。设计在小巧易握的尺寸与便于取用的宽阔碟口之间取得平衡，这一平衡通过佐料碟如羽翼般的曲面弧度得以实现。除功能性之外，作品还以简洁利落的线性造型为主，辅以优雅而富有视觉美感的曲线加以点缀。

荣誉认可

关于A' Design Award 铜奖

Two of Us 酱料碟是 A' Design Award 铜奖得主，这是授予以创造力、独创性和敏锐见长的杰出设计的极具声望的认可。铜奖得主是技艺娴熟、创意惊人的作品，印证了其设计师丰富的经验、想象力与机智。预计Two of Us 酱料碟将成为一件备受推崇、令人钦佩且被珍爱的物品，兼具显著的专业性与创新性。这件赢得 A' Design Award 铜奖的设计融入艺术、科学、设计和技术领域的最佳实践，并因注重细节而出类拔萃。Two of Us 酱料碟出色地满足需求，触动渴望，迷住情感，并吸引好奇心。

设计幕后

媒体资料包

由设计师提供的致谢、团队成员及技术详情。

独特属性: 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.
尺寸与包装: Width 80mm x Depth 20mm x Height 83mm
标签: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
生产技术: 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.
设计挑战: 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.
灵感: 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.
项目周期: 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.
图片版权: Image #1,2,3,4,5: Saya Takamine, Dai Takano