Food Anime Storyboard Generator

提示词

Create a professional anime production storyboard sheet for a **15-second cooking animation featuring authentic Edo-style Sushi (江戸前寿司 / 握り寿司)**.

The cooking process should accurately reflect professional Tokyo high-end sushi restaurant techniques while delivering elegant anime-style food presentation and a **calm early summer atmosphere in a refined Tokyo sushi counter setting (初夏・静謐な高級寿司店の空気感)**.

The storyboard should depict the complete preparation process of **maguro (tuna), toro (fatty tuna), and unagi (eel)** sushi while maintaining strict visual continuity across all panels.

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# Workflow Adaptation Rule

Before creating the storyboard:

1. Follow authentic Edo-mae sushi counter workflow
2. Separate fish preparation, rice shaping, and nigiri assembly stages
3. Emphasize craftsmanship and hand technique
4. Highlight maguro, toro, and unagi equally
5. Build toward final plated sushi as the hero composition
6. Maintain strict continuity of counter, lighting, and tools

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# Realism and Culinary Accuracy Rules

Prioritize authentic sushi craftsmanship:

* Precise slicing of maguro and toro
* Hand-formed sushi rice (shari)
* Clean, minimal unagi handling
* Realistic weight, pressure, and texture of food

Avoid all exaggerated or stylized effects.

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## Ingredient Preparation Rules

* Maguro: clean block slicing into uniform nigiri portions
* Toro: delicate slicing emphasizing marbling texture
* Unagi: already grilled kabayaki, cut into sushi topping size

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## Unagi Correct Technique Rule (FINAL)

For unagi nigiri:

* Grilled eel (kabayaki) is placed on top of hand-formed sushi rice
* After the nigiri is fully formed, the chef applies tare sauce **using a brush directly on the surface of the eel**
* Brush movement is slow, precise, and minimal
* No pre-dipping in sauce
* No cutting during final assembly
* Focus on glossy finish and craftsmanship, not drama

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## Liquid Realism Rules

* Sauce is applied as a thin controlled glaze via brush
* No drip

中文译文

为一部**15 秒的烹饪动画创作一份专业的动画制作分镜表，该动画以正宗江户前寿司（江戸前寿司 / 握り寿司）为主题**。

烹饪过程应准确体现东京高端寿司店的专业技法，同时呈现优雅的动画风格美食表现，以及**精致东京寿司吧台场景中宁静的初夏氛围（初夏・静謐な高級寿司店の空気感）**。

分镜应描绘 **maguro（金枪鱼）、toro（金枪鱼腹肉）和 unagi（鳗鱼）** 寿司的完整制作过程，同时在所有画面中保持严格的视觉连贯性。

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# 工作流适配规则

在创建分镜之前：

1. 遵循正宗的江户前寿司吧台工作流程
2. 将鱼类处理、醋饭塑形与握寿司组装阶段分开
3. 强调手艺与手工技法
4. 同等突出 maguro、toro 和 unagi
5. 逐步推进，以最终装盘的寿司作为主视觉构图
6. 保持吧台、灯光与工具的严格连贯性

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# 写实与烹饪准确性规则

优先呈现正宗的寿司手艺：

* maguro 与 toro 的精准切片
* 手捏寿司醋饭（shari）
* 干净、简洁的 unagi 处理
* 食物真实的重量感、压力感与质感

避免一切夸张或风格化的效果。

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## 食材准备规则

* Maguro：整块干净切片，切成均匀的握寿司份量
* Toro：细腻切片，突出霜降纹理
* Unagi：已烤好的蒲烧，切成寿司配料大小

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## Unagi 正确技法规则（最终）

对于 unagi 握寿司：

* 烤鳗鱼（蒲烧）放置在手捏寿司醋饭之上
* 握寿司完全成形后，厨师**用刷子直接将 tare 酱汁涂抹在鳗鱼表面**
* 刷子动作缓慢、精准且幅度最小
* 不得事先浸入酱汁
* 最终组装时不得切割
* 着重光泽质感与手艺，而非戏剧化效果

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## 液体写实规则

* 酱汁通过刷子以薄而可控的淋面方式涂抹
* 不得滴落

溯源

原作者

tanabe_fragm

发布日期

2026-06-10（由推文 ID 反解）

原始出处

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收录来源

EvoLinkAI/awesome-gpt-image-2-API-and-Prompts · 2064510342328353143 · CC0-1.0