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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. How to create fragrance from Kneaded Incense
Method 1 - "Soradaki"
Please note:
Method 2 - "Mon-koh"
Please note: |
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| Last updated: May 10, 2008 | email Customer
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