Seamus Hammond
Incense is an ancient art in Japan, with a history stretching back to the 6th century when it arrived alongside Buddhism. Japanese incense is traditionally made without a bamboo stick, instead using a blend of natural ingredients and water, which is then extruded and dried to form a stick of pure incense. The base of Japanese incense is typically made from the bark of the Tabu-no-ki tree, also known as the Japanese bay tree, which, when mixed with water, forms a clay-like paste that can be rolled into thin sticks, cones, or coils. This paste is called makko, and it acts as a binder for the other ingredients. The process of making Japanese incense is meticulous and requires careful attention to detail, with slight changes in blend, humidity, temperature, and drying time all having the potential to significantly impact the final product.
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What You'll Learn
The history of Japanese incense
The arrival of Buddhism in Japan during the Asuka period (538 CE) is considered a pivotal moment in the introduction of incense to the nation. According to the Nihon Shoki, a classical Japanese historical text, the first recorded instance of incense in Japan occurred in 595 CE during the reign of Empress Suiko. A piece of agarwood driftwood, known for its pleasant aroma, was discovered on the shores of Awaji Island, marking the beginning of incense's journey in the country.
Incense quickly became an integral part of Buddhist rituals and ceremonies, with its use spreading across the nation. By the end of the Nara period (710-794 CE), incense had transcended religious boundaries and gained popularity among the Japanese aristocracy. Courtiers and aristocrats embraced the practice of burning incense in their homes, infusing their clothes and hair with the fragrant smoke as a marker of refinement and elegance.
The Heian period (794-1185 CE) witnessed the cultural significance of incense expand beyond religious rituals. This era, immortalised in the Japanese epic "The Tale of Genji," showcased the integration of incense into aristocratic lifestyles. The Kamakura period (1185-1333 CE) further solidified the role of incense in Japanese culture, with samurai warriors adopting it for relaxation and scenting their armour.
The Muromachi period (1336-1573 CE) introduced the formalised appreciation of incense through the development of Kodo, the Japanese incense ceremony. Kodo, meaning "Way of Fragrance," established a structured approach to experiencing and appreciating incense, akin to the revered Japanese tea ceremony.
The Edo period (1603-1868 CE) marked a significant shift in the history and production of incense. Incense became accessible to the general public, with industrial-scale production methods leading to the widespread availability of Senkō incense sticks. This period also saw the emergence of renowned incense companies, such as Nippon Kodo, that have continued to refine the art of creating exquisite fragrances for centuries.
During the Meiji Reforms (1867-1868 CE) and the Westernisation of Japan, the use of incense temporarily declined in popularity. However, in the 1890s, there was a resurgence as traditional Japanese culture experienced a revival. Today, Japanese incense is renowned worldwide, playing a vital role in religious ceremonies, meditation practices, and enhancing the aesthetic appeal of homes.
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Ingredients and their ratios
The base of Japanese incense is typically made from the bark of the Tabu-no-ki tree, also known as the Japanese bay tree or Machilus thunbergii. The bark is used to make makko, a powder that is mixed with water to form a paste. This paste is then rolled into thin sticks, cones, or coils and left to dry.
The main ingredients used in Japanese incense are fragrant woods such as agarwood and sandalwood, which are considered the base aromas. Agarwood, also known as aloeswood or oud, comes from the wood of the Aquilaria tree that has been infected by a fungus, releasing a fragrant resin that is harvested for incense. Sandalwood is also commonly used as a burning agent and can be used alone or in combination with other ingredients. When making incense with sandalwood alone, the amount of makko required may be as little as 10%. However, when using resins like frankincense, which are more difficult to burn, the percentage of burning agents such as makko or sandalwood must be higher to ensure proper burning and prevent the incense from becoming too smoky or going out.
Other aromatic woods, spices, herbs, and oils are also added to create different fragrances. Cinnamon, for example, is a traditional spice ingredient used in Japanese incense to offer a sweet and spicy element. Essential oils are commonly added to create unique fragrances, and natural ingredients such as honey or ume plum flesh may be used as binders.
The ratios between ingredients are critical in Japanese incense-making, as even slight changes in the blend can result in a completely different aroma when burned. The quality and origin of the raw ingredients, temperature, air humidity, drying time, and type of water used all play a role in the final product.
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Mixing and forming the incense
Mixing and forming Japanese incense is a meticulous process that requires careful attention to detail. The first step is to gather the desired ingredients, which can include powdered aromatic woods such as sandalwood, aloeswood (agarwood), and cinnamon, as well as spices, herbs, resins, and essential oils. It is important to source high-quality ingredients, as the origin and quality of raw materials can impact the final product.
Once the ingredients are assembled, it's time to start mixing. The powdered forms of the aromatic woods, spices, and herbs are carefully combined and measured. The ratios between ingredients are of utmost importance—even a slight change in the blend can result in a completely different aroma when burned. Thus, the mixture must be thoroughly and evenly blended to ensure consistency.
After mixing, the binder is added. Traditionally, this is makko, a powder made from the bark of the Tabu-no-ki (Japanese bay tree) that exhibits water-soluble adhesive properties. Makko is mixed with warm water to form a clay-like paste, which serves as the adhesive that holds the incense mixture together. The amount of makko added depends on the ingredients used; for example, sandalwood may require as little as 10% makko, while more difficult-to-burn resins like frankincense need a higher percentage of this burning agent.
The resulting incense dough is then kneaded thoroughly. At this stage, the dough can be formed into cones, sticks, or coils. If making sticks, the dough is extruded into thin strands, either by hand or through a hydraulic extruding machine, and then cut to the desired length. The length of the sticks will determine their burn time.
Finally, the formed incense is left to dry. Drying is a critical step in the incense-making process, as it can impact the final product. Japanese incense makers have developed techniques to control drying time, which typically takes about a week in the summer and ten days in the winter. The incense sticks are placed on drying trays and racks, ensuring a well-ventilated space with controlled temperature and humidity. During the drying process, the sticks are adjusted to prevent bending and to maintain their straight shape.
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Drying the incense
During the drying process, the incense sticks are placed on wooden trays or drying trays and arranged in racks to ensure adequate airflow. The humidity and temperature of the drying room must be carefully monitored to prevent the incense from drying too quickly or slowly, as this can affect the final product's quality. Slight changes in humidity and temperature can significantly impact the incense's burn time and aroma.
To ensure straight incense sticks, it is important to adjust them with a board during the drying process. This involves removing the space between half-dry incense sticks and gently pressing them together to maintain their straight form. This technique is essential to counter the natural tendency of the incense to bend as it dries.
Once the incense sticks are completely dry, they can be bundled together to maintain their shape and prevent bending. This final step ensures that the incense sticks are ready for packaging and sale, providing a high-quality product for consumers.
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Using the incense
Using Japanese incense is a sensory experience with a rich history. Incense arrived in Japan with the advent of Buddhism in the 6th century and has been a part of ritual practice ever since.
The most common form of Japanese incense is the stick, which is traditionally made without a bamboo core, resulting in a softer product than styles from other regions. To use a Japanese incense stick, light it with a flame and then extinguish, allowing the ingredients to smoulder and release their fragrance. The sticks can also be heated over charcoal, which requires more tools and preparation time but allows for a more gradual release of the scent. This method is known as 'sora-daki'.
Japanese incense cones are another popular form, believed to have been introduced at the World's Fair in Chicago in the late 1800s. Cones are made in a similar way to sticks, by blending ingredients with a natural binder and water, forming a paste which is then shaped and dried. To use a cone, light the tip and blow out the flame, allowing the incense to smoulder and release its fragrance.
Incense balls, known as 'takimono' or 'neriko', are another traditional form of Japanese incense. These are made by mixing powdered aromatic ingredients with a natural binder such as honey or ume plum flesh to form a dough, which is then rolled into balls and aged. To use an incense ball, place it on top of ash in an incense censer ('kororo') and heat it using the 'sora-daki' technique described above.
Japanese incense is used in a variety of settings, from casual enjoyment to formal ceremonies. It is often used in temples and tea ceremonies, and has been a popular pastime of the Japanese aristocracy for centuries. Incense games, in which participants try to identify different scents, have been played since the time of the Heian Period (794-1185 CE) and were even included in wedding dowries.
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Frequently asked questions
The base ingredients of Japanese incense are fragrant woods such as agarwood and sandalwood. Other ingredients include aloeswood, cinnamon, resins, and essential oils.
You will need a way to powder the ingredients, such as a Mexican culinary Molcajete or an electric powder mill. You will also need a way to bind the ingredients, such as makko powder and water, and something to mix and knead the incense dough. To form the dough into sticks, you can use a hydraulic extruding machine or roll them by hand. Finally, you will need drying trays and racks to dry the incense.
The drying process alone takes about a week in the summer and ten days in the winter. The entire process, from powdering the ingredients to drying the final product, can take much longer.
Incense arrived in Japan alongside Buddhism in the 6th century. It was first discovered by Prince Shotoku and Empress Suiko, who recognised it as the incense used in Buddhist rituals. During the 12th century, Zen Buddhism and new ways of appreciating incense, such as incense games, grew among the Japanese aristocracy. Incense became popular with the middle and upper classes in the 15th and 16th centuries and is still considered a classical Japanese art form today.
