In the kitchen, Hanamaru Hanabi was becoming more proficient at making pastries under the guidance of Sakihara Shion.
The difficulty of making wagashi is immense because it requires shaping on a tiny spherical surface, using small tools like triangle sticks, bamboo pieces, needles, and round spoons to press, squeeze, cut, and trim—it's very intricate.
In addition to deftly using the tools, a certain level of artistic skill is also needed.
An acute sense of shape and form is necessary.
Every stroke and line should be delineated beautifully, fluidly, and vividly.
Therefore, Hanamaru Hanabi patiently watched as Miss Sakihara executed each step to bring out the splendid floral colors, then tried repeatedly with dumplings made from yam paste to perfect her technique.
The sticky dumplings needed to be vigorously sieved five to six times, and Hanamaru Hanabi had just finished straining them, leaving her arms achy and weak.
