Balancing novelty and the familiar, she composed food as if they were symphonies. It started with a short interview where she asked what foods you grew up on. Those formed the familiar part of her recurring themes. But she would never let your visits become boring.
The first changes would come as variations on the traditional, a different spice here, a unique ingredient there - it would be something you recognized, yet a different take you hadn't expected.
Once you were used to the modification, she began more daring transformations, occasionally throwing in so much dissonance you would not be able to finish, and finally finding relief when good old chicken noodle was back on the menu.
This was the origin of pepper and wasabi soup, and she would establish a new bassline.