Question 1

What is the best lens for Japanese chicken photography?

Accepted Answer

We strongly recommend a 90mm or 100mm macro lens. This focal length allows you to get close enough to capture the micro-textures of the chicken without distorting the shape of the plate. It also provides a beautiful, natural compression that makes the food look more appetizing than wider lenses.

Question 2

How do you handle steam in professional food shots?

Accepted Answer

Steam is notoriously difficult to capture. We've found that using a dark background and backlighting the steam makes it visible. Technically, you need a faster shutter speed—around 1/200th of a second—to freeze the movement of the vapor so it doesn't just look like a blurry smudge.

Question 3

Can I use AI to generate these images instead of a photoshoot?

Accepted Answer

While AI is excellent for concepting and rapid prototyping, it has limitations. Current AI models often struggle with the specific 'physics' of Japanese plating and may produce anatomically incorrect chicken or 'hallucinated' garnishes. We suggest using AI for inspiration or social media fillers, but real photography remains the gold standard for actual menu items.

Question 4

How do I make the chicken look moist and not dry?

Accepted Answer

Our secret tip is to keep a spray bottle filled with a 50/50 mix of water and glycerin. A light misting just before shooting creates beads of 'moisture' that don't evaporate under hot studio lights, ensuring the chicken looks succulent for the duration of the shoot.

Question 5

What are the biggest mistakes in poultry photography?

Accepted Answer

The most common mistake we see is 'flat lighting' from the front. This kills the texture and makes the chicken look like a solid brown lump. Another error is over-editing the colors, which can make the meat look orange or grey. Always aim for natural, warm tones that reflect a realistic dining experience.

Question 6

Does the background really matter for Japanese dishes?

Accepted Answer

Absolutely. Japanese aesthetics lean toward natural materials. We recommend using wood, slate, or matte ceramics. Avoid glossy or bright-colored backgrounds that compete with the chicken for the viewer's attention. The background should complement the dish, not distract from it.

Question 7

How many shots do I need for a single dish?

Accepted Answer

We usually recommend at least three angles: the 'hero' shot (45-degree angle), the 'overhead' (90-degree flat lay) for social media, and a 'macro' (tight detail) shot. This variety ensures you have the right content for everything from delivery apps to print menus.

Mastering Professional Japanese Chicken Photography