Question 1

What is the best camera lens for Japanese food photography?

Accepted Answer

In our experience, a 100mm or 90mm macro lens is the gold standard. It allows you to get incredibly close to the food without distorting its shape, which is essential for capturing the fine details of sushi or the intricate layering of a mille-feuille katsu.

Question 2

Should I use natural light or studio strobes?

Accepted Answer

While we love the look of natural light, it is inconsistent. For professional results, we recommend using a strobe with a large octabox. This allows you to recreate the soft, 'window light' look at any time of day, ensuring consistent results across your entire menu.

Question 3

How do you make sushi rice look fresh in photos?

Accepted Answer

Rice dries out quickly under lights. We suggest using a small spray bottle with a mixture of water and a tiny bit of glycerin. A light misting every few minutes keeps the rice looking pearlescent and moist without making it look 'wet' or unappetizing.

Question 4

Can I use AI for Modern Japanese Food Photography?

Accepted Answer

AI is a powerful tool for concepting and generating backgrounds, but it has limitations. Current AI often struggles with the specific anatomy of raw fish or the exact texture of panko crumbs. We recommend using AI for ideation or filler social content, while using real photography for your actual menu items to maintain trust.

Question 5

What is the most common mistake in this photography style?

Accepted Answer

Over-propping is the biggest pitfall. We've seen many photographers clutter the frame with chopsticks, napkins, and soy dishes. In the modern style, if a prop doesn't add to the story of the dish, it should be removed to preserve the 'Ma' or negative space.

Question 6

How do I handle steam in hot dishes like ramen?

Accepted Answer

Steam is notoriously difficult to capture. We've found that placing a dark background behind the steam and back-lighting it makes it visible. For consistent results, we sometimes use a handheld steamer or incense sticks just behind the bowl to create controlled 'smoke' that mimics steam.

Question 7

What angle is best for modern Japanese dishes?

Accepted Answer

The 45-degree angle is great for showing height and depth, particularly for stacked items like tempura. However, the 90-degree 'flat lay' is increasingly popular in modern aesthetics for its geometric purity, especially for sushi platters and bento boxes.

Mastering Modern Japanese Food Photography for Menus