About Japanese incense
- A brief introduction to Japanese incense
- How is Japanese incense made
- Japanese Incense type
- Benefits of burning incense
A brief introduction to Japanese incense
One of Japan's most ancient and culturally significant arts is the crafting and appreciation of incense. Used in kōdō ceremonies to improve mental well-being, participating in kōdō include purifying the mind and body, sharpening the senses, and promoting alertness, tea ceremonies, religious ceremonies, aromatherapy, or simply for relaxation, and everyday life, the timeless fragrances of sandalwood, aloeswood, and other aromatic herbs, plants and spices possess the power to calm, soothe, and transport. These ingredients have been cherished for centuries.
In Japanese, incense is called kō (香), often with the honorific ‘O’ as o-kō (お香·御香), to distinguish it from the general term for aroma or fragrance, kaori (香り), which uses the same character. Incense was introduced to Japan alongside Buddhism in the 6th century and became integral to ritual practice. Just as today, Japanese incense encompasses a wide variety of styles, ingredients, and uses—let’s explore below.
How is Japanese incense made
This process involves blending natural ingredients with water to form an aromatic paste, which is then carefully rolled by hand into exquisite incense sticks and left to dry.
The base of Japanese incense comes from the tabu no ki tree, also known as the Japanese bay tree. Its bark is used to produce makko, a powder mixed with water to create a paste, which is then rolled into incense sticks. These sticks are left to dry before being packaged and sold.
Japanese incense sticks are typically made from sandalwood and agarwood, two fragrant woods unique to Japanese incense. These woods also release a resin that contributes to the distinctive aroma of each stick. Essential oils are often added to create a variety of fragrances.
Japanese Incense type
Japanese incense can be purchased as either pieces of fragrant wood, known as kunko, or as incense sticks, referred to as shoko. The incense is divided into categories: Kyara, Rakoku, Manaka, Manaban, Sasora, and Sumotara. These categories, known as rikkoku-gomi, represent the six ancient East Asian regions where the fragrant woods originate. The rarest and most expensive of these is Kyara, the highest grade of agarwood, which is valued higher than gold.
In addition to these six categories, Japanese incense is also classified by five aroma types: sweet, bitter, spicy, sour, and salty. It takes years of practice to accurately identify and distinguish these elements in each scent.
Japanese incense is available in various forms, these being the most common:
- Senkō (線香 - incense sticks)
The most recognizable type of incense, incense sticks are made by mixing powdered aromatic woods, nature spices, nature herbs, and essential oils with a binder called makkō (抹香). This mixture is then formed into sticks or pressed into cones. Once lit and extinguished, the incense smoulders, releasing its fragrance without an open flame. This style of incense is relatively modern, originating in the 16th century.
- Kōboku (香木 - aromatic woods)
Kōboku refers to the raw, pure form of aloeswood (jinkō - 沈香) and sandalwood (byakudan - 白檀), representing the highest quality of incense since no oils, binders, or other ingredients are used to alter or shape the wood's natural aroma. While kōboku can refer to whole logs or branches, it is typically sold as chips, small squares, or slivers for use. These pieces are gently heated over charcoal and ash, as done in the incense ceremony (kōdō - 香道).
High-grade kōboku is not typically used to perfume a space but is instead enjoyed with focus and intention using the monkō technique. However, it can also be appreciated more casually using the sora-daki technique.
- Inkō (印香 - pressed incense)
Aromatic ingredients are pressed into plain or decorative shapes, often without using binders, and then dried. These shapes are typically heated like nerikō, though some can be burned directly. The set shown above features a unique shape and fragrance for monthly.
- Nerikō (練香 - kneaded incense)
Kneaded incense is created by mixing powdered aromatic ingredients with honey or ume plum flesh as a binder to form a dough-like consistency. This dough is then cut and rolled into pea-sized balls, often aged for enhanced aroma. The balls are placed on top of ash in an incense censer (kōro - 香炉) and heated using the sora-daki technique. This style of incense, popularized in the 8th century and mentioned in The Tale of Genji, was favoured by nobles for perfuming their clothing with personalized scents. For those new to nerikō, try Yamadamatsu's Umegaka, a classic formulation.
- Zukō (塗⾹ - powdered incense)
Powdered aromatic ingredients applied directly to the body.
- Shōkō (焼⾹ - granulated incense)
Granulated aromatic ingredients, coarser than powder but similar in size to table salt, are burned directly on charcoal.
Benefits of burning incense
- Purify the mind and body
- Aids spiritual practice (Yoga, Meditation, Praying)
- Bring the peaceful ambience wherever you are (Living or Traveling)
- Relaxation
- Nature Room Fragrance
- Air purification and eliminating bad odors
- A Natural Aphrodisiac
- A new interest to explore for scents lovers
- Medicinal (Low stress level and creates a mood of calm)
- Loyal companion (burning incense not only sets a space for introspection, but also acts as a companion when in solitude.)
- Helps to stay grounded and focus
Thanks for reading.
Jing, Serene Scents.