Question 1

How do you handle the reflection on soy sauce and lacquered plates?

Accepted Answer

Reflections are one of the biggest challenges we face. We've found that using a polarizing filter on the lens can cut down on unwanted glare significantly. Additionally, we often use 'dulling spray' or simply adjust the angle of our lights to ensure the reflection doesn't obscure the depth of the soy sauce dish or the detail of the plate.

Question 2

What is the best lens for capturing the detail in Nigiri?

Accepted Answer

Our experience shows that a 90mm or 100mm macro lens is the gold standard. It allows us to maintain a comfortable working distance from the food (so we don't block our own light) while providing a 1:1 magnification ratio. This is essential for showing the beautiful, pearlescent texture of the rice and the fine fat lines in the fish.

Question 3

Should I use natural light or studio strobes for sushi?

Accepted Answer

While natural light can be beautiful, it is too inconsistent for professional work. We prefer using a high-quality strobe with a large diffuser. This allows us to maintain a consistent 'look and feel' across an entire menu, ensuring that the photo taken at 9 AM looks exactly like the one taken at 4 PM.

Question 4

How can AI help with Japanese Sushi Photography?

Accepted Answer

AI is a powerful tool for generating concepts, cleaning up backgrounds, or creating 'mood boards' for a shoot. However, we must be honest: current AI often struggles with the specific structural nuances of traditional sushi—sometimes adding too many rice grains or misinterpreting the fold of the fish. It’s excellent for speed, but for high-end menus, we use it as a supplement to professional photography.

Question 5

How do you keep the fish looking fresh during a long shoot?

Accepted Answer

Temperature control is vital. We keep the fish in a cooler until the very moment the lighting is perfect. In our experience, using a spray bottle with a mix of water and glycerin can keep the surface looking 'moist' for longer than plain water, which evaporates quickly under studio conditions.

Question 6

What background colors work best for Japanese cuisine?

Accepted Answer

We've found that dark, matte backgrounds are superior for sushi. A dark charcoal or deep indigo background makes the vibrant orange of salmon and the bright green of wasabi pop. We avoid bright colors that might compete with the natural hues of the seafood, keeping the focus entirely on the craftsmanship.

Question 7

What are the most common mistakes beginners make?

Accepted Answer

The most common error we see is over-processing the images. When people push the saturation too far, the salmon starts to look neon and the rice looks yellow. Another mistake is using a flat-lay for everything. Sushi is a three-dimensional art form, and shooting it from above often hides the best parts of the 'neta' draping.

Mastering The Art of Japanese Sushi Photography