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The use of Koh (incense) and its many ingredients was brought to Japan from China and was originally used for “Ku-koh” for purifying Buddha and avoiding maliciousness. It is believed to have been brought in by the Buddhist monk, Gan-Jin (Jianzhen) around 750 AD. During the Heian period, this practice was developed into what we would call takimono and specifically Japanese kneaded incense balls were named neri-koh. These were made from woods, spices, and herbs, mixed with honey or plum meat to bind the ingredients together and then allowed to mature in jars (some texts describe nobles burying their neri-koh in clay pots for years). Nowadays, the art of Koh has faded from popular use in China; however, the tradition still exists among artisans and specialty shops in Japan. The people who make incense in Japan serve long apprenticeships as “incense blenders” before becoming “master blenders”.

During the Heian period, the art of neri-koh was popular among nobles and considered an essential courtly skill. Nobles would smear liberal quantities of their specialty scent, the recipe of which would be kept to themselves or at least within their family, to the point that nobles could be identified by scent alone. Though maids would studiously ignore nobles who visited a lady’s bedroom at night, this common use of distinctive perfumes let them know not only that a noble was there but also who exactly was visiting. We can see examples of this from Murasaki Shikibu’s Tale of Genji:

“Surprised in turn, Chūjō peered into the darkness. The perfume that came from [Genji’s] robes like a cloud of smoke told her who he was.” (Genji, page 44)

“the very special scent which had been burnt into Genji’s robes.” (Genji, page 90)

Prince Kaya formulated the famous Six Scents (named Mukasa no Takimono and described in the Kunshū Ruishō c. 12th century), all of which composed of the same six elements in different ratios with the seventh ingredient defining the final scent. These six incense profiles are listed below, along with their season association and the feelings, scent, or touch the scent is supposed to evoke:

• Baika (Plum Blossoms) – Spring, the touch of plum blossoms
• Kayou (Lotus leaf) – Summer, the fragrance of lotus flowers
• Kikka (Chrysanthemum) – Autumn, the scent of dewdrops
• Rakuyou (Fallen Leaves) – Late Autumn to Winter, the expansive feeling of walking in an ancient cypress forest
• Jijyu (Chamberlain) – Winter, creating a fragrance of variations with a familiar sensation
• Kurobou (Black Place/Dimension) – Winter or All seasons, a feeling of closeness, warmth, nostalgia.  A celebratory incense