Bottles ABC

In this Page, you'll find some knowledge

about Soy Sauce Bottles.

Soy Bottle Designed to Bring You Happiness

Behind the Design is a series of sleek and concise videos about the design of everyday objects we take for granted. This episode tells the story about how a former Buddhist monk designed the soy sauce bottle seen in Japanese restaurants around the world.

Source: Bloomberg

Why Soy Sauce Bottles have Two Spouts?

If you've ever been enjoying a meal at a Japanese or Chinese restaurant, reached for the nearly ubiquitous, short, tapered bottle of Kikkoman soy sauce, and either over-poured or made a mess, splashing it on both your food and your hand, you've probably wondered: why does this bottle have two spouts?

The answer is deceptively simple and will probably make you face-palm in frustration if reactions to several viral videos on Instagram and TikTok demonstrating the tool are any indication.

Source: TastingTable

Kenji Ekuan, Who Gave Soy Sauce Its Graceful Curves, Dies at 85

TOKYO — Kenji Ekuan (榮久庵憲司), a Japanese industrial designer whose instantly recognizable soy sauce bottle — red-capped and elegantly teardrop-shaped — became one of his country’s most ubiquitous postwar exports, died here on Sunday. He was 85.

Source: New York Times

The Kikkoman Soy Sauce Bottle Is Priceless

It’s a shape so ubiquitous it’s become nearly invisible: an easy-to-grip, pear-shaped glass bodice planted on a sturdy base, a tapered neck swooping up to a red cap, and most important, a two-way spout that controls the flow of pours and prevents drips. The famous Kikkoman soy sauce dispenser litters tabletops in countless Japanese restaurants across the United States. According to Kikkoman, the company has sold over 400 million of these utilitarian bottles since their inception. You can undoubtedly find a bottle at your local grocery store for a few bucks — and yet some folks will pay hundreds of dollars for one.

Source: Eater

舊醬料店的絕學
尼龍繩捆豉油樽三角陣

「以前未有膠袋或膠桶，醬料店伙頭就會用鹹水草幫客人紮起一支支的米酒和醬油。我可以用1米多的草，就穩穩紮起一打玻璃樽！」

這種見於台灣及香港醬料店的捆綁法，其實是上世紀的時代產物。以前物資不豐饒，於是人們就運用創意解決各種生活問題，絕非現代人所看為了環保。店家便習慣用鹹水草包紮物件，不獨是玻璃樽，還有乾濕貨如田雞、鹹魚和蟹，以及一疊疊的銀紙。當時的鹹水草多來自東莞及深圳萬頃沙，長得豐茂，價錢也便宜。曬乾後，它便變得柔軟而強韌，能夠穩穩紮穩10多公斤的瓶子，而且也能反覆重用。那強勁的承托力，想來現時的手挽背心膠袋也要望門興嘆了。

Source: 明周文化

ランチャーム誕生秘話

昭和29年、輝夫は経済新聞を隅々まで読んでいるとき、
ふと確信が頭をよぎりました。
「これからは経済的なポリエチレンの時代になる」と。
当時、お弁当に使われる醤油容器はガラスか陶器が主流で、使い捨てには不向きでした。
「割れやすくコストも高い。安くて安全な使い捨て容器を作れば、必ず売れる」と考えた輝夫は、すぐに行動を開始しました。