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京都下鴨茶寮推出了一款新型粉末酱油，“Kona-shoyu” （“kona”意为粉末状，“shoyu”意为酱油）。与液体酱油相比，这款酱油的优点在于不会将食物润湿，从而可以让油炸菜品保持清脆口感。

“Kona-shoyu,” sold by Shimogamosaryo – an established Japanese-style restaurant in Kyoto – is a new type of powdered (=kona) soy sauce(=shoyu) seasoning which, in contrast to liquid soy sauce, does not dampen food ingredients and consequently helps deep-fried dishes maintain their crispness.

▼“Kona-shoyu”酱油瓶，new soy sauce container ©Image courtesy nendo + Akihiro Yoshida

传统的酱油瓶都是细瓶口的，不仅难以准确估计倒出的量，用来盛放粉末酱油也容易一下倒出太多。为了寻找一款革命性的容器，设计师从茶道中使用的长柄勺和水舍会中使用的水桶中寻找灵感，这种用水清洗的仪式也许能用到新的设计中。在水舍会的清洁仪式中，你不会将手直接放进水中，而是先用长柄勺将水盛出再洗。

Previous containers have small mouths and not only was it difficult to gage the quantity, but there was also an issue that the kona-shoyu could spout all at once, and were not fully adapting to the “evolution” of soy sauce. For designing a new container, ideas were taken from traditional ladles used in tea ceremonies and water pails used at chozusha, which is a water ablution pavilion at shrines. 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.

▼传统细嘴酱油瓶，the traditional soy sauce container ©Image courtesy nendo + Akihiro Yoshida

新容器的口部是一个带盖子的碗状。使用者可以在每次使用时知道使用的量。仅需要轻轻转动手腕，粉末就可以均匀撒在食物上。碗底做成平的，可以平放在桌上。碗口呈漏斗状，很方便就可以补充新的粉末。轻轻将手柄向自己的方向倾斜，即可将一袋酱油粉末倒入容器中。

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.

▼造型别致的容器专为这款粉末酱油特别设计，the new container is specifically designed for powdered soy sauce ©Image courtesy nendo + Akihiro Yoshida

碗的尺寸和颈部的倾斜度都经过了反复试验，从而可以准确的控制倒出的酱油粉末的量，并且没有用完的粉末也可以很方便的重新装回容器内。

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.

▼容器让加料的过程变得美好，using the container has been a special experience itself ©Image courtesy nendo + Akihiro Yoshida

▼概念图，sketches

Photos: Akihiro Yoshida

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