kona-shoyu by nendo
nendo recently designed the kona-shoyu container for Shimogamo-saryo, a renowned restaurant in Kyoto.
The powdered soy sauces (kona and shoyu) are a new version of the traditional seasoning that differ from the liquid variety, letting deep-fried dishes retain all their crispness. The former containers were not fully adapted to this evolution in soy sauce. nendo took inspiration from the traditional ladles used in tea ceremonies and from the water receptacles used in the chozusha, the ablutions pavilion at shrines. With a turn of the wrist, the powder can be sprinkled onto the food evenly. The size of the bowl and the slant of the neck were determined through repeated trials, and as a result, the kona-shoyu will not gush out before the desired quantity is confirmed — the kona-shoyu left in the bowl will slide back smoothly into the container. When cleansing oneself at the chozusha, you do not put your hand directly into the water, but first draw water with the water pail and then use the water from it. The mouth section of the new container was bowl-shaped with a lid, and enabled the user to check the quantity of the kona-shoyu per usage. Also by just turning over the wrist, the shoyu can be sprinkled on to the food evenly.
The back of the bowl was slightly flattened so it can be easily laid down, enabling the mouth of the bowl to act as a “funnel” facilitating the process of refilling the kona-shoyu. One bag-full of kona-shoyu in the bowl will pour into the container by simply tilting the handle towards you. The size of the bowl and the slant of the neck section was reached after repeated verification, so that the kona-shoyu will not gush out before the quantity was confirmed, and the kona-shoyu left in the bowl can go back smoothly into the container.
DAMN°64 Food presents products that are creating waves in the kitchen. Says Productivity editor Patrizia Coggiola about the Choreographic Core trend:
"The kitchen is a stage set, where the elements are intrinsically ergonomic, designed to make a primordial connection between user and form, material, tools. Importance is given to contact, movement, and presence, with the items becoming an extension of our hands and arms, bringing us closer to a daily personal ritual. Value is attributed to the moment just before tasting."