Coastal Bam Igicubu cy'Umunyu na Liang Hou

Umushinga Coastal Bam Igicubu cy'Umunyu wa Liang Hou ni uwatsinze igihembo cyubahwa cyane 2025 Igihembo cya A' Design Award cy'icyuma mu Cyiciro cy'Ihiganwa cya Ibikoresho by'Igikoni.

IcyumaIbikoresho by'Igikoni· 2025

Coastal Bam Igicubu cy'Umunyu

na Liang Hou

Umukiriya: Zhejiang University

Uwatsinze Igihembo cya A' Design Award cy'icyuma mu Cyiciro cya Ibikoresho by'Igikoni

10,812

Uwatsinze Igihembo Yemejwe

Emeza Uko Igihembo Gihagaze ku #165829

Reba kuri A' Design Award Itangazo ry'Ikinyamakuru Ikimenyetso cy'Igihembo

Amabara

Imigereranyo

Ibyerekeye Coastal Bam Igicubu cy'Umunyu

Coastal Bam ni igicubu cy'umunyu gikorwa mu buryo bwo gukusanya amazi y'umunyu mu turere two ku nkombe z'iburasirazuba bw'amajyepfo bwa Shina. Umunyu munini washyirwa ku gafuni k'ibihimba gafunguye ko hejuru bikoze mu bihumbo bikaba biserako mu ntoki mu gutegura ibiryo bya buri munsi. Mu mwuka ufite ubushuhe, umunyu munini uhita ushonga gahoro gahoro, maze amazi y'umunyu akanyura mu mahera abiri y'imiyoborera y'ibihumbo yashyizweho ari yo asukura ibisigazwa bitameze neza. Amazi y'umunyu asukuye akoreshwa mu gukora tofu n'ibindi bikomoka kuri soya cyangwa mu kongera uburyohe ku biryo. Ibihimba by'ibihumbo bya moso bikoranywe intoki bihujwe n'icupa rya aluminiyumu ridashobora kwangirika rifite ubushobozi bwa mirilitiro 300, bikaba bihuza umuhanga w'aho hantu n'akazi ka buri munsi mu gikoni.

Ishimwe

Ibyerekeye Igihembo cya A' Design Award cy'icyuma

Coastal Bam Igicubu cy'Umunyu ni uwegukanye Igihembo cya A' Design Award cy'icyuma, ishimwe ry'agaciro ritangwa ku bishushanyo byiza bihuza ibyo umwuga n'inganda bikeneye ku bihangano byashushanyijwe neza. Abegukanye icyuma bagaragaza ubuhanga bukomeye, ubumenyi bwihariye, imyumvire y'inzobere n'ubushobozi bwo guhanga bw'ababikoze. Coastal Bam Igicubu cy'Umunyu biteganyijwe ko izaba igihangano cyubahwa, gishimwa kandi gikundwa, gifatika kandi gifite udushya. Iki gishushanyo cyegukanye icyuma gihuza uburyo bwiza bukoreshwa mu nganda kandi gifite ibiranga bya tekiniki bifite ubushobozi, bifatanye n'ubumenyi n'impano. Coastal Bam Igicubu cy'Umunyu yubahwa kubera gukora neza, kandi yashushanyijwe kugira ngo inoze ubuzima, ifashe gutuma isi iba nziza.

Inyuma y'Imigereranyo

Dosiye y'Itangazamakuru

Amazina y'abagize uruhare, abagize itsinda n'amakuru y'ubuhanga byatanzwe n'umuhanzi.

Ibintu Bidasanzwe: CoastalBam Jar is a salt container designed for Chinese coastal communities to collect brine from coarse salt used in tofu and soy product preparation. It integrates dual bamboo weaving filters with a metal vessel to improve durability and hygiene. Drawing from regional customs and Feng Shui principles, the design modernizes tradition while ensuring cultural relevance and everyday usability.
Ibipimo n'Ipaki: Overall Height: 12.00 cm
Crystal Funnel Diameter: 16.00 cm
Crystal Funnel Height: 2.50 cm
Filter Funnel Diameter: 10.00 cm
Filter Funnel Height: 8.00 cm
Metal Bottle Opening Diameter: 10.00 cm
Metal Bottle Bottom Diameter: 6.00 cm
Metal Bottle Capacity: 300 ml
Bamboo Weaving Filter Aperture: 2 mm (Crystal Funnel), 0.5 mm (Filter Funnel)
Bamboo Weaving Funnel Material: Southeast Coastal Moso Bamboo
Metal Bottle Material: Aluminum Alloy (Corrosion-resistant Treatment)
Weight: Approx. 500 g
Color: Natural Bamboo Color, Green (Plastic Ring)
Ibibazo Fatizo: Bamboo weaving, folklore, kitchenware, fishermen, salt pot
Ikoranabuhanga ryo Guteza Imbere: CoastalBam Jar combines traditional handmade bamboo weaving with modern metal processing technology. The bamboo weaving part adopts hexagonal holes and cross weaving method, which not only enhances the air permeability and filtration effect, but also ensures the smooth flow of brine. The metal bottle body is closely integrated with the bamboo weaving part through precise CNC processing.
Ikibazo cy'Ishusho: The most challenging aspect of this project was mastering the bamboo weaving techniques. As a beginner in this ancient intangible cultural heritage craft, I initially felt overwhelmed by the vastly different rules of each weaving method. Under the guidance of traditional artisans, I practiced tirelessly—from cross weaving to trapezoidal weaving, and finally to hexagonal weaving. My fingers were cut countless times during this process. Ultimately, I mastered each method and understood their unique characteristics, allowing me to seamlessly integrate this ancient craft into the design.
Ubushakashatsi: This design research is an applied ethnographic study aimed at improving tools for coastal fishermen. The goal was to create a sustainable salt jar that aligns with traditional practices while solving issues like brine contamination. Through fieldwork and material testing, we identified challenges in fishermen’s cooking routines. The Brine Jar features an open-mouth design, inspired by fishermen’s habit of using their fingers to measure salt and the tradition of leaving coarse salt for Feng Shui purposes. We also explored bamboo weaving techniques to integrate them into the design.
Ibyatumye Habaho: Inspired by traditional fishermen in southeastern China, this design addresses the local practice of collecting brine from deliquescent coarse salt, which contains magnesium chloride impurities. To support this sustainable process, porous salt jars are crafted using regional bamboo weaving techniques. Bamboo, known for its flexibility and fast growth, is deeply rooted in the local culture and offers an eco-friendly solution for effective brine filtration.
Igihe cy'Umushinga: This project commenced in January 2024 in Ningbo, Zhejiang, China, and was completed in March 2024 in Xiangshan, a traditional fishing village in Zhejiang. Following its completion, the design received the prestigious Red Dot Design Award in June 2024, recognizing its innovative approach and cultural significance. In October 2024, the project was showcased at the Red Dot Museum in Singapore.
Uburyo bw'Imikorere: Step 1: The user places the coarse salt on top of the crystal funnel and uses their hand to scoop the salt for daily cooking.
Step 2: In the humid coastal environment, the coarse salt gradually deliquesces, and the brine flows into the filter funnel, where impurities are further separated to yield clean brine.
Step 3: The user uses the collected brine to make traditional soy products or season food.
Abagize Itsinda: Liang Hou
Wenqi Wu
Yichen Chen
Hanshu Shen
Abafotoye: Image #1: Creator LiangHou, CoastalBam Jar, 2024.
Image #2: Creator LiangHou, CoastalBam Jar, 2024.
Image #3: Creator LiangHou, CoastalBam Jar, 2024.
Image #4: Creator LiangHou, CoastalBam Jar, 2024.
Image #5: Creator LiangHou, CoastalBam Jar, 2024.