It is the colors, schemes, and textures that make Japanese food deliciously beautiful. Its hues picture happiness: the greenness of spinach, the whiteness of daikon, the orangeness of sliced carrots and pepper, the pinkness of salmon, the yellowness of potatoes, and the redness of cherry tomatoes. Take Joed’s Lutong Hapon’s spicy tofu teppanyaki as an example. The cubed golden brown tofu contrasts the slanting parsley, red chili, and sliced green onions. And the blend of sweet, briny, spicy taste overrides tofu’s blandness. If all tofu tastes like this, I can devour a plate.