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Sticky onions combined with miso, stock and sake make a heavenly French-Japanese marriage

From the outside, Japanese food can seem rigid, but it is a story of continual innovation. Ramen, for example, is an adaptation of wheat noodles introduced to Japan by Chinese immigrants as recently as the early 20th century. And although there is only one name to describe this soupy noodle dish, there are as many variations of it as there are cooks in Japan. My ramen evolved from an unlikely place, taking inspiration from a French onion soup I ate in Paris. In my recipe, sticky onions combine with miso, stock and sake to make a special-tasting soup.

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