Japan · Perfumery / Incense Making

Incense Stick Making (Awaji Island)

線香 (senkō, incense sticks); 香師 (kōshi, incense master)

Production of incense sticks on Awaji Island, Hyogo, which makes about 70% of Japan’s incense. Woods, barks, roots, flowers and shells are blended by a kōshi (incense master), kneaded into a paste, extruded into long strings, trimmed and dried in the island’s strong winds. The modern industry dates to 1850 at the port of Ei.

Risk level: Stable · Not inscribed

Alternate Names
Awaji senkō; Awaji incense
Geographic Center
Ei and the west coast of Awaji Island, Hyogo Prefecture
Community / Ethnic Group
Family incense companies; about fourteen kōshi reported on the island
Estimated Origin
Industry founded 1850 at Ei, adapting mainland techniques; a legend links agarwood to Awaji in the sixth century
Cultural Function
Buddhist worship, ancestor veneration, scent appreciation
Primary Materials
Aromatic woods, barks, roots, flowers, herbs and shells
Primary Tools
Mixers; extruders (one documented type was originally designed for udon noodles); drying boards and racks
Process Overview
Blend raw materials → knead → extrude → trim → dry in wind → weigh, inspect and pack
Traditional Applications
Temple and household altar incense
Contemporary Applications
Aromatherapy and home fragrance lines
Notable Practitioners
About fourteen kōshi (incense masters) on Awaji; Kikujudo and Kunjudo among family companies
Key References
Highlighting Japan (Government of Japan), February 2012; Art and Olfaction Institute, "The Water and the Wind"; Musubi Kiln, "Meet the incense masters"; Baieido USA, "Making Incense" (David Oller); Ken Kawai, "Ancient traditions of Awaji incense making"
Verification Status
Desk-Researched

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