Question 1

What is the best lens for Japanese food photography?

Accepted Answer

We consistently recommend a 100mm f/2.8 Macro lens. It allows you to get close enough to capture the delicate textures of roe or the sear on a piece of unagi without getting so close that you block your own light. It also provides a beautiful, compressed perspective that makes plating look more 'organized' and professional.

Question 2

How do you handle the 'sheen' on raw fish without glare?

Accepted Answer

Controlling reflections is vital. We use a circular polarizer on our lenses to cut through the 'wet' glare on sashimi, allowing the actual color and texture of the fish to come through. Additionally, using large diffusers can turn harsh highlights into soft, appealing 'specular highlights' that suggest freshness rather than greasiness.

Question 3

Can AI-generated images replace professional Japanese food photography?

Accepted Answer

AI is a powerful tool for brainstorming and creating quick placeholders, but it has limitations. Current AI often struggles with the specific 'logic' of Japanese plating—such as the exact way ginger is mounded or the specific grain of high-end rice. While AI provides speed, it currently lacks the 'chef's eye' for authentic culinary details that high-end brands require.

Question 4

Is natural light or studio light better for a contemporary look?

Accepted Answer

While natural light is beautiful, we prefer controlled studio lighting for the contemporary style. Studio lights allow us to create consistent 'hard' shadows and repeatable results regardless of the time of day. This consistency is crucial for creating a unified look across a 50-item restaurant menu.

Question 5

How do I make white rice look appetizing in photos?

Accepted Answer

Rice is notoriously difficult. We've found that slightly underexposing the shot and then pulling the highlights back in post-production helps preserve the detail in the individual grains. Also, ensuring the rice is fresh and slightly moist prevents it from looking like a flat, white 'blob' on camera.

Question 6

Why is negative space so important in this style?

Accepted Answer

Negative space, or 'ma,' creates a sense of luxury and focus. By leaving parts of the frame empty, we direct the viewer's eye exactly where we want it to go. In contemporary Japanese aesthetics, the 'emptiness' is just as important as the subject, conveying a sense of sophistication and calm.

Question 7

What colors work best for backgrounds in Japanese food shoots?

Accepted Answer

We typically lean toward neutral, earth-toned palettes. Slate greys, deep charcoals, and muted indigos work exceptionally well as they provide a high-contrast base for the oranges of salmon, the greens of wasabi, and the reds of tuna to pop without looking artificial.

Mastering Contemporary Japanese Food Photography