Peru

Kneaded Incense

Traditionally used for the Japanese Tea Ceremony, this ancient form of incense is blended, kneaded, and buried underground in earthenware jars, and left to mature for three to five years. These incense "balls", made from woods, spices, and herbs mixed with honey or plum meat, are characterized by a sweet, creamy scent. They are not ignited by flame, but heated using charcoal or a compact wood chip heater.

Neriko is mentioned in "The Tale of the Genji," and was widely used in early times for perfuming the sleeves of Japanese nobles.

How to create fragrance from Kneaded Incense

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How to create fragrance from Kneaded Incense
or wood chips

Method 1 - "Soradaki"
Soradaki means 'Appreciating Incense'. This method is typically used to scent a small area, by heating the wood chips over charcoal.

	1. Ignite the corner of a piece of charcoal by using a match or lighter. Place the charcoal on top of the ash and wait until it becomes grayish-white in color.
	2. When half of the charcoal has turned grayish-white, cover it with a thin layer of ash.
	3. Place wood chip directly over the heated part of the ash. (It's best to heat the wood chips over hot ash rather than burning them directly on the charcoal).

Please note:
• For best results, use wood chips that are approximately 1/4" wide, or the size of a grain of rice.
• You should not reuse the ash for "Incense Ceremony" or "Mon-koh," as the scent from the wood chips may remain in the ash and change the fragrance.
• You may enjoy joss stick incense, granulated incense and kneaded incense by using this same method.

Method 2 - "Mon-koh"
Mon-koh means 'Listening to Incense'. This method involves using ceremonial charcoal (Koh-tadon) and a mica plate to heat, rather than burn, the incense.

	1. Light the ceremonial charcoal completely by using a gas stove or electric range until it becomes grayish-white.
	2. Using metal incense chopsticks, loosen the ash and place the charcoal in the center.
	3. Gently gather the ash around the charcoal and make a small mound over it.
	4.Use the ash press to lightly pack the ash over the charcoal.
	5. Using the incense chopstick, make an air/heat hole.
	6. Place the mica plate over the air hole by using the silver tweezers.
	7. Place wood chips on the mica plate by using the incense chopsticks.
	8. Enjoy the fragrance!

Please note:
• You may need to adjust the depth of the charcoal and the amount of ash covering it for proper heating (to avoid burning the wood chips).
• For this method, use a matchstick size wood chip, approximately 1/8" square.
• For safety, keep the bowl in an upright position to assure the contents do not shift.
• You may enjoy joss stick incense, granulated incense and kneaded incense by using this same method.
• To extinguish the charcoal: Pick up the charcoal with the metal chopsticks, and carefully drop it in a bowl filled with water. Caution: After use, the ash and bowl become very hot for an extended period of time. Do not put the used ash into a trash can until it has completely cooled down to room temperature. Ash can be reused many times with this method.