Question 1

What is the best lens for Japanese Food Photography?

Accepted Answer

We highly recommend a 90mm or 100mm Macro lens. These lenses allow you to get incredibly close to the subject, capturing the intricate textures of fish scales or the grain of a wooden chopstick. If you are shooting in a tight space, a 50mm 'nifty fifty' is a versatile alternative that mimics the human eye's perspective.

Question 2

How do I photograph steam effectively in ramen shots?

Accepted Answer

Steam is best captured against a dark background with backlighting. We’ve found that setting your shutter speed to at least 1/200th of a second helps freeze the movement of the steam. Using a handheld steamer can help supplement natural steam, but be careful not to over-saturate the lens with moisture.

Question 3

Should I use artificial or natural light?

Accepted Answer

While natural window light is beautiful and mimics the 'Wabi-sabi' aesthetic, it is inconsistent. For commercial Japanese Food Photography, we prefer using a strobe with a large diffuser. This allows us to maintain consistent color and exposure across an entire menu shoot, which is impossible to do with shifting sunlight.

Question 4

How do I prevent sushi rice from looking like a white blob?

Accepted Answer

The key is side-lighting and reducing your exposure slightly. By lighting from the side, you create tiny shadows between the grains of rice, giving it 'topography.' We also suggest using a 'dehaze' tool in post-production to bring out the subtle edges of the vinegar-soaked grains.

Question 5

Can AI replace a professional food photographer?

Accepted Answer

AI is a powerful tool for generating backgrounds or enhancing existing shots, but it has limitations. Current AI often struggles with the structural accuracy of specific Japanese dishes, like the way ramen noodles fold or the specific cut of a Sashimi slice. We use AI to speed up the workflow, not to replace the authentic soul of the dish.

Question 6

What colors work best for backgrounds in this cuisine?

Accepted Answer

Neutral, earthy tones are best. We recommend slate grays, charred blacks (Shou Sugi Ban style), or light un-finished wood. Avoid bright, neon colors that distract from the food. Our experience shows that dark, textured ceramics make the vibrant greens of matcha or the oranges of salmon 'pop' significantly more.

Mastering the Art of Japanese Food Photography