Question 1

How do you keep the noodles from getting soggy during a long shoot?

Accepted Answer

We have found that the best trick is to use cold or room-temperature broth for the majority of the shoot. Hot broth cooks the noodles quickly, causing them to lose their structure and expand. By using cold broth and adding steam effects later or using a handheld steamer, we can keep the noodles looking firm and 'al dente' for hours.

Question 2

What is the best angle for a ramen bowl?

Accepted Answer

While the 'top-down' flat lay is popular for showing the overall arrangement, we highly recommend the 45-degree angle. This perspective allows the viewer to see the height of the toppings and the depth of the broth simultaneously. It mimics the natural viewpoint of a diner seated at the table, which creates a more inviting and relatable image.

Question 3

Can I use AI to generate ramen photos for my menu?

Accepted Answer

AI is an incredible tool for brainstorming and creating quick lifestyle content, but it has limitations. Current AI models often struggle with the precise anatomy of a ramen bowl—sometimes adding too many eggs or unrealistic noodle shapes. For menus, we suggest using authentic photos to maintain trust, though AI is excellent for creating stylized background elements or promotional social banners.

Question 4

How do you capture the 'perfect' steam without it looking like a blur?

Accepted Answer

To capture crisp, defined steam, you need two things: a dark background and backlighting. We use a strobe with a fast flash duration to 'freeze' the water vapor in the air. If the steam is too thick, it can obscure the food, so we often use a small fan to gently direct it, ensuring the toppings remain visible.

Question 5

Which lens should I use for professional ramen shots?

Accepted Answer

Our go-to lens for this work is an 85mm prime lens on a full-frame body. This focal length provides a beautiful compression that makes the bowl look prominent and heroic without the distortion you get from wider lenses. It also allows us to stay far enough back that the lens doesn't fog up from the actual heat of the dish.

Question 6

Should the broth be transparent or cloudy in photos?

Accepted Answer

This depends entirely on the style of ramen. For Shio or Shoyu ramen, we use a polarizing filter to control the transparency, allowing the viewer to see the noodles beneath the surface. For Tonkotsu, we focus on the creamy, opaque texture, using side lighting to highlight the 'froth' and fat globules that indicate a rich, long-simmered soup.

Question 7

How do you make the toppings look fresh for the whole shoot?

Accepted Answer

We keep a small bowl of ice water nearby for the green onions and herbs. This keeps them crisp and prevents wilting under the heat of studio lights. For the meat, we use a kitchen torch to sear the edges right before the shutter clicks, ensuring it looks freshly prepared and aromatic.

Mastering Ramen Photography: Capturing the Soul of the Bowl