A rapt audience watches in silence as a delicate confection in the shape of a flower blooms in the experienced hands of a wagashi master. Junichi Mitsubori, a third-generation wagashi (Japanese dessert) artisan hailing from Yokosuka City, Kanagawa, does not embellish his movements as he crafts the sugary gyūhi (glutinous rice flour mochi) with his fingers and a haribashi (stylus).