한국 한 상 차림 (명절·잔치)

プロンプト原文

[Input]
- language: Korean
- output_size: 1536x1024

[Purpose]
Korean ceremonial table-top food photography, wide top-down layout for holiday/celebration menus, greeting posts, and cultural content.
A full han-sang table that feels organized, abundant, realistic, and immediately readable from above, with the warmth of an actual family feast prepared for {기념일}.

[Composition]
- Frame is a 1536x1024 horizontal top-view composition, with the full table filling nearly the entire image and a thin natural tabletop edge visible around the spread.
- The central field is a balanced spread of multiple dishes arranged as a complete {기념일} table, with the largest dishes anchoring the middle 60% and smaller side dishes forming a generous perimeter.
- Use a wooden table surface as the base, showing warm grain, slight lacquer sheen, woven placemat edges, and subtle Korean decorative accents that support the feast atmosphere.
- Plates, bowls, and serving dishes should be evenly spaced, with each item clearly separated for readability while still feeling like one cohesive, abundant banquet.
- Place {그릇} throughout the table in a traditional but polished manner, avoiding disposable-looking presentation; include brass spoons, chopsticks, small sauce dishes, folded linen napkins, and a few tiny garnish plates where natural.
- Add realistic table details: sesame seeds, scallion garnish, glossy soy-based sauces, jeon edges, rice-grain texture, kimchi seasoning, steam-free freshly plated food, and small traces of serving preparation that make the table feel lived-in but refined.

[3. CORE STRUCTURE]
1. Main table field: Build a complete Korean feast using {음식 구성}, with each dish visible from above and fully identifiable, including mains, rice or noodles, soup or stew bowl, jeon, namul, kimchi, pickles, fruit or rice cake accents as appropriate for {기념일}.
2. Center anchor: Place the most visually substantial dish in the central area so the table reads as a single ceremonial spread at a glance, surrounded by color-balanced supporting dishes.
3. Surrounding dishes: Arrange side dishes in a circular or grid-like rhythm, leaving consistent spacing between bowls and plates while creating a realistic hosting-table density.
4. Serving ware layer: Present everything in {그릇} with a refined traditional look, using ceramic glaze variation, brass or yugi metal highlights, matte surfaces, subtle reflections, and clean rims.
5. Cultural accent layer: Add Korean color accents inspired by dancheong motifs from {컬러}: a slim bojagi cloth corner, patterned spoon rest, small ribbon tag, or folded paper menu card, kept secondary to the food.
6. Surface and framing: Use a natural wood tabletop with warm grain texture, visible serving utensils, tiny sauce dishes, and edge-to-edge feast composition so the table feels celebratory and complete.
7. Small editorial detail: Include one small place card or menu tag near the upper-right or lower-left edge, printed in clean Korean, such as “{기념일} 한 상”, “정성으로 차린 상”, or “오늘의 잔치상”, sized small enough to remain a table detail rather than a poster headline.

[4. STYLE RULES]
- Typography: if a small menu card, place card, or label appears, use Pretendard or Noto Sans KR, medium weight, small size, clean and unobtrusive; text should look printed or handwritten on real paper placed on the table.
- Color palette: warm food browns, sesame beige, deep green, muted red, soft ivory, natural wood tones, brass gold, and restrained dancheong accents from {컬러}.
- Border/shadow: use soft natural contact shadows under bowls, plates, chopsticks, folded cloth, and garnish dishes; no heavy vignette or artificial cutout effect.
- Food realism: emphasize varied textures—crisp jeon batter, tender braised meat fibers, glossy japchae noodles, individual rice grains, chopped scallions, sesame seeds, chili flakes, and fermented vegetable detail.
- Layout polish: keep the {비율} feeling intentional, with visual weight distributed across the whole table so the viewer can explore the feast without losing the central ceremonial focus.

[5. VISUAL STYLE]
- Camera / lens: Canon EOS R5 with RF 50mm macro lens, strict overhead flat lay top-down product photography, f/8 for sharp detail across all dishes.
- Lighting: {조명}; soft natural daylight from the side at 45°, with warm amber fill to enhance gloss on sauces, ceramic glaze, brass utensils, and freshly plated food textures.
- Color grade: balanced warm neutral grade with preserved natural food tones, gentle amber highlights, slightly muted saturation, and editorial food-photography contrast.
- Rendering: real photographed table setting, detailed ingredient texture, natural imperfect food shapes, believable ceramic glaze, wood grain, linen fibers, and delicate highlights on sauce and oil.

[6. MOOD]
Premium Korean holiday banquet editorial — refined magazine-style national-cuisine feature with the warmth of a real family celebration, generous hospitality, and carefully prepared traditional food.

[7. CRITICAL]
- Korean text accuracy: if any Korean words appear on a small card or label, they must be fully correct and undistorted; acceptable text includes “{기념일} 한 상”, “정성으로 차린 상”, “오늘의 잔치상”, and short dish-style labels only when readable.
- Composition invariant: strict top-down full-table layout, all dishes visible at once, no cropped main dish, no perspective tilt.
- The table must feel like a proper ceremonial spread for {기념일}, with a complete and harmonious arrangement based on {음식 구성}.
- Preserve {구도}, {조명}, {컬러}, and {비율} as the guiding layout, lighting, palette, and proportional balance.
- Maintain realistic Korean serving culture: coordinated {그릇}, brass chopsticks/spoons, shared dishes, side-dish rhythm, and celebratory abundance.

[8. 🚫 PROHIBITED]
- Fake official seals / certifications
- Broken Korean characters