For foreigners, Japanese sushi restaurants are a little entertainment facility. Their unique customer service, beautiful counters, and fresh material lined up neatly in a glass case look like a small theme park to their eyes. And, of course, the colorful look and taste of the sushi itself is what makes this theme park so appealing.

"Soy Shape" seems to enhance the entertainment of such sushi. Made by British designer Duncan Shotton.


"Soy Shape" is a soy sauce dish used when eating sushi. The depth of the bottom part varies depending on the location, and when soy sauce is added, shades of color occur. The mechanism is such that a three-dimensional shape emerges. This can be said to be unique to soy sauce. For example, seasonings such as mayonnaise, ketchup, and mustard do not produce shades.


The shapes that emerge are "triangle" and "cube". With this soy sauce dish, you can enjoy the colorful beauty and deliciousness of sushi, as well as the color of soy sauce. Shotton describes "Soy Shape" as "taking the serving of food to the next level."



Shotton is currently pre-ordering "Soy Shape" on the crowdfunding site kickstarter. At the time of this writing, one "Soy Shape" is available for £ 15. Other packages such as "Slide-box" with two "Triangle" or "Cube" and "Double Standard" with two each are also available.


As a result of the spread of sushi all over the world, sushi has been localized in various places, and sometimes it has deviated from its essence. For example, at a sushi restaurant in Utah, USA, a man in a white coat wears gloves on both hands and cuts with a razor-like knife while measuring the size of salmon that can be used as a material with a ruler. When I saw it, I once rushed into it, saying, "Is it a scientific experiment?" But by the time I saw the sliced garlic sandwiched between the sushi and the rice, I gave up even digging in and was hungry to eat it as "something else, not sushi." rice field.

This is an example of Americans deciding that sushi is "a hamburger-like food" and localizing it to their cooking. It's true that both sushi and hamburgers are fast food, but it seems that the man in a white coat in Utah didn't notice that they differed in their essence.

However, Shotton's "Soy Shape" added a new charm to the world of sushi, "enjoying the color of soy sauce," which even Japanese people didn't notice. This cannot be done without knowing the essence of sushi. I would like to thank Shotton for his deep insight.