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Baking: Sweet and Savory | Monday, 3rd period

"Good morning," Hannibal said when everybody had arrived. "My apologies for last week; I was rather under the weather. This week, we'll be working on something simple and from someplace other than Europe, as requested." He smiled and nodded at the students who'd requested those things.

"Mochi is a traditional Japanese food - it can be a snack on its own, or it can be combined with other things. I have a number of examples here. It has only a few ingredients, and is fairly simple to start, though you do need to be precise and careful."

He pulled up the recipe on one wall and went over it with them. "You may make the plain version, or dress it up however you like. Please feel free to ask me questions if you have them."

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Hannibal looked at her curiously. "Are you missing something?"

"A, er, umm..." Kathy was starting to get an idea of what Dr. Lecter's reaction would be considering his sim hadn't included a microwave and was reluctant to ask him. But maybe it was just an oversight?

"...A microwave?" she asked. "I thought I'd make Chapssalddeok, but that was how I learned to cook it."

Hannibal was so disappointed in you, Kathy.

"I don't believe in microwaves," he informed her. "You have a recipe? We can adapt it."

Kathy hunched over a little, like Dr. Lecter's disappointment was a weight she could feel. "Umm, not really? It's not so much a recipe as something I learned to make growing up. Mom just zapped it for three minutes in the microwave, so that's how I learned. Sorry."

"Never apologize for what you've learned," Hannibal said to her. "Even if you need to learn differently now. Come, we'll find a way."

"Sorry," Kathy said automatically, because apologizing for apologizing was a just a thing that happened sometimes. "I mean, okay. I won't. Or, well, I guess I'll try not to. I was just excited for the chance to cook something I grew up with."

Hannibal smiled at her attempt not to apologize. "That's understandable. How is the version you know different from the Japanese one?"

"I'd have to check the recipe," Kathy explained, still looking apologetic. "Umm, my dad took what happened to my grandpa in World War II really personally, so we didn't have a lot of, uhh, Japanese food or culture in the house growing up. The only reason the mochi was okay is because it's a Korean version. It might even be the same thing, just renamed? Or the rice cakes are the mochi part and the whole dish--the mochi and the filling--is what makes it chapssalddeok?"

She just knew that, regardless of its country of origin, the snack she'd grown up with was staunchly Korean and therefore, okay to eat in their house.

"What filling do you use?" Hannibal pulled out his tablet and looked up the recipe. "Most of these seem the same as the Japanese version, but I won't tell if you won't."

"Sweet red bean paste," Kathy said, trying not to sigh. She knew, Hannibal. She knew. Her dad was just kind of...unreasonable, was all. "You make a filling of sweet red bean paste and then cover it in little mochi pockets. The mochi's flavored either with green tea or something sweet and fruity."

"Very like the Japanese version, then," Hannibal said with a nod. "We can adapt one of these, and you can tell me if anything needs to be changed to taste the way you remember; how does that sound?"

"Works," Kathy said, nodding. "I can write down mine, too, if that will help?"

"It would," Hannibal answered. He switched his tablet to a text app and set it in front of her. "Why don't you get started on that while I check the others, and I'll be back."

Kathy nodded and began tapping away at Dr. Lecter's tablet, face scrunched slightly as she remembered the proportions. Fortunately, odds were good that he knew metric; Kathy's parents had only grudgingly adapted to Imperial after they'd immigrated to America. Kathy could do either, but translating from one to the other took a bit of concentration.

Hannibal had used metric most of his life, so yes.

He did a round of checking everybody else, then came back to Kathy and looked at the recipe. "Very good. Let's start here, then."

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Baking: Sweet and Savory | Monday, 3rd period

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