This lunch started out with seafood medley okonomiyaki made with red cabbage and some inari-zushi I made with rice tinted with beet juice. I just tipped a few drops of juice from a can of beets into sushi rice, and whoa. Hot pink! After that, the quest for color was on! I added baked Japanese sweet potato, which was much lighter than usual, adding a nice pastel contrast, and a fruit salad made with coconut gel, blueberries, and big bright slices of persimmon. Of course, I have steamed broccoli to provide contrast - bright things look brighter when you put them near something dark.