Anisha Riggs
Kneaded incense, also known as Neri-Koh, is a type of incense that has been used in Japan for over a thousand years. It is made by kneading together a mixture of incense ingredients and a binding agent, such as honey or dried plum, and forming it into pellets or balls. The process of making kneaded incense can be messy and time-consuming, but many people find it enjoyable and therapeutic. The resulting incense can be gently heated to release its fragrance, providing a long-lasting scent for your home.
How to Make Kneaded Incense:
| Characteristics | Values |
|---|---|
| Ingredients | Honey, dried plums, dried fruits, loose incense mixture, essential oils, balsams, resins, medicinal herbs, water |
| Tools | Mortar and pestle, bowl, wax paper, paper bag, unglazed ceramic or glass jar, food processor or blender, spice grinder, electric grinder |
| Process | Grind dry ingredients, drizzle honey, knead, roll into pellets, dry, store in a jar |
| Time | At least 48 hours to dry, 2-3 weeks to age |
| Origin | Chinese Tang Dynasty, Hei-an period in Japan |
| Notes | Avoid excess honey, dried fruit can be soaked in wine, pellets are gently heated, not burned |
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What You'll Learn
Grinding the ingredients
For soft and gummy ingredients, such as elemi, it is recommended to spread them out in a thin, flat layer on a large bowl or cutting board covered with wax paper. The loose incense mixture can then be evenly sprinkled over the flattened soft ingredient. This technique ensures a consistent distribution of the incense throughout the final product.
On the other hand, sticky resins like labdanum or galbanum are best prepared by freezing them overnight before grinding. This makes the resins easier to work with and prevents them from becoming sticky during the grinding process. Again, a mortar and pestle or a similar grinding tool can be used to process these frozen resins.
It is important to note that wearing vinyl or rubber gloves during the grinding process is advisable, as the resins and incense materials can be difficult to remove from the skin otherwise. Additionally, the use of tools such as a mortar and pestle or a spice grinder can help achieve a finer and more consistent grind, enhancing the final quality of the kneaded incense.
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Adding honey
Honey is a key ingredient in making kneaded incense, also known as incense pellets, balls, or moist incense. It acts as a binder and preservative, and is often used alongside dried plum or other fruit, which should be mixed into a coarse granule consistency before adding the honey.
When adding honey to your kneaded incense mixture, it is important to slowly drizzle in small amounts at a time and mix well. You should add enough honey to bind the incense mixture together into a dough that sticks together well, but not so much that the mixture becomes too sticky and soft. The honey should be added slowly and in small amounts to ensure it does not become excessive and create a very sticky paste that does not hold its shape. The honeyed mixture should be kneaded until it forms a dough that can be rolled into small, pea-sized pellets.
It is important to note that the type and quality of honey used can impact the final product. Wild honey is often preferred as it has a lower water content, which can affect the quality and ease of handling of the incense. Honey from bees fed with sugar water may have large amounts of sugar crystallizations, which can caramelize and affect the scent of the incense when heated. The Chinese refer to treated honey as "炼蜜".
In Japan, a traditional kneaded incense called Nerikoh uses dried plums and honey as the binder, and the mixture is aged in an unglazed ceramic pot. This technique dates back over a thousand years to the Chinese Tang Dynasty and the corresponding Hei-an period in Japan.
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Kneading the mixture
Firstly, it is important to prepare the dry incense ingredients. Grind each ingredient into coarse granules, resembling the texture of sea salt. Combine these ground ingredients in a bowl, ensuring they are well-mixed. You can also add essential oils or balsams during this stage to enhance the fragrance.
Now, it's time to slowly introduce the binding agent. If using honey, add it in small amounts, drizzling it into the dry mixture. Be cautious not to add too much honey, as excess honey will result in a sticky and soft paste that is challenging to work with. The ideal amount of honey will give the powders a "dark" and "wet" appearance while still maintaining a slightly loose or crumbly texture. This step ensures that the mixture can be kneaded together effectively.
The next step is to use a mortar and pestle to pound the mixture for approximately 15-20 minutes. This process helps to homogenize the ingredients, forcing the honey into the raw herb powders and creating a consistent dough-like consistency. If you don't have a mortar and pestle, you can also use a bowl and your hands or a food processor to blend the mixture.
Once the mixture is well-combined, you can start shaping it. Pinch off small pieces of the dough and roll them into pea-sized pellets. Place these pellets on a firm board covered with wax paper to dry. It is important to turn the pellets twice daily to ensure even drying.
After the pellets have dried sufficiently, you can begin the aging process. Place the pellets in a sealed unglazed ceramic or glass jar, ensuring they are arranged in a single layer to prevent sticking. The aging duration will depend on your preference, but it is recommended to leave them for at least 48 hours. The longer you age the mix, the more the fragrance will develop and refine.
By following these steps for kneading the mixture, you will be well on your way to creating delightful kneaded incense pellets. Remember to wear gloves during the process, as the colours and scents can be difficult to remove from your hands otherwise.
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Drying the pellets
Once you've made your incense mixture and formed it into pellets, it's time to dry them. Place the pellets on a firm board covered with wax paper. Then, enclose the entire board inside a large paper bag and close the end. Turn the pellets twice a day to ensure they dry evenly.
The drying time will depend on the climate, but the pellets should be left for at least a couple of days. You'll know they're ready when they can be handled. At this point, place the pellets in a sealed unglazed ceramic or glass jar. It's important to only place one layer of pellets in the jar and to avoid stacking them, as they will stick together. Leave the pellets in the jar for at least 48 hours.
The longer you age the incense pellets, the more their fragrance will develop and refine. If you're using dried fruit in your mixture, it's a good idea to soak it in wine beforehand. This will help to enhance the fragrance of your incense.
If you're short on time, you can speed up the drying process by using an oven or a dehydrator. However, this may impact the final fragrance of your incense, so it's best to stick to air-drying if possible.
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Storing the incense
Firstly, place the pellets on a firm board covered with wax paper. This will provide a stable and non-stick surface for the pellets to dry. Cover the board and pellets with a large paper bag and leave them to dry for a couple of days. It is important to turn the pellets twice a day to ensure even drying. This initial drying period is crucial before moving on to the next storage step.
Once the pellets are dry enough to handle, it's time to transfer them to a sealed container. Use a sealed unglazed ceramic or glass jar for this purpose. Place the pellets in a single layer inside the jar and seal it tightly. Do not stack the pellets on top of each other, as they will stick together and merge into a single mass. Leave the jar sealed for at least 48 hours.
The ageing process is an important aspect of storing and developing the fragrance of your incense. The longer you age the incense mix, the more its fragrance will develop and refine. You can leave the incense pellets in the sealed jar for an extended period, and they will continue to mature and improve over time. In traditional Japanese incense-making, the kneaded incense, known as "Nerikoh", is aged in an unglazed ceramic pot. Some folklore even suggests that the pot was buried near a stream for years to age the incense naturally.
When storing your incense, it is essential to consider the quality of the ingredients used, especially the honey. Cheap, modern honey with high water content can affect the quality of the kneaded incense and promote mould formation during storage. To prevent this, use carefully treated wild honey, which has a lower water content and is less likely to cause mould. Additionally, some incense makers add charcoal powder to the mixture, as it absorbs excess water and helps prevent mould.
Finally, when storing your incense for extended periods, choose a cool, dry, and dark location. Keep the incense away from direct sunlight, heat sources, and moisture. These environmental factors can impact the fragrance and consistency of the incense pellets over time.
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Frequently asked questions
You will need a binding agent such as honey or dried plum flesh, or a mix of both. You will also need a loose incense mixture, which can be made by grinding your chosen herbs and other ingredients into a coarse granule consistency.
You can use a mortar and pestle, a bowl and your hands, or a food processor or blender to mix your ingredients. You will also need a firm board covered with wax paper to dry your incense.
First, grind your dry ingredients into a coarse granule consistency. Then, slowly drizzle in a binding agent such as honey until the mixture can be kneaded together. You can also add essential oils and balsams during this stage. Next, pinch off small pieces of the mixture and roll them into pea-sized pellets. Place the pellets on a firm board covered with wax paper to dry. Enclose the board inside a large paper bag and turn the pellets twice daily to help them dry evenly. Once the pellets are dry, place them in a sealed unglazed ceramic or glass jar for at least 48 hours.
The entire process of making kneaded incense can take several weeks, as the pellets need to be dried and aged for a significant amount of time.
