Kaunkudo Co., Ltd. was founded in 1850 (Kaei 3) and is based on Awaji Island, Hyogo Prefecture, selling incense and incense sticks.


Incense sticks are closely related to Japanese culture, climate, and national character.
We value customer feedback and culture, and we aim to be helpful by proposing products to the market.
Furthermore, we challenge technological innovation to contribute to the development of fragrance culture, utilizing traditional techniques while developing products that focus on natural ingredients, health, and convenience.


100 Selected Fragrance Landscapes
The townscape of E, which has been selected as one of the "100 Fragrance Landscapes" by the Ministry of the Environment, is full of charm.
The "100 Fragrance Landscapes" are designated as 100 locations with particularly excellent fragrance environments, supporting regional efforts to preserve and create pleasant scents derived from natural and cultural sources.


Incense making has been ongoing in Awaji Island for over 170 years.
"Incense making in Awaji City" and "100 Fragrance Landscapes"
After World War II, when American occupation soldiers visited E in Awaji City (formerly Ichinomiya Town E), they reportedly asked passersby, "Is something happening in town today?"
—.
In response, passersby asked, "Why do you ask if something is happening?"
Then, the soldier replied, "No, I smell incense all over the town, and I wondered if there was a memorial service for some important person."
This is an anecdote.


In E, Awaji City, many incense factories line up, and the scent of incense permeates daily life, surprising visitors who feel the entire town is filled with the aroma of incense.


Approximately 70% of all incense produced in Japan is made here, and since the Kaei era (about 170 years ago), incense making has been deeply rooted in the lives of one in four residents of E, Awaji City, still involved today.
This "Incense Making in Awaji City" was recognized as one of the "100 Fragrance Landscapes" by the Ministry of the Environment in 2001.


As one of the oldest manufacturers that started incense making in E, Awaji City, our company, Kaunkudo, hopes to continue helping preserve the rich fragrances, natural environments, culture, and lifestyles for the future.


Various aspects of the Obon festival
Obon is originally an abbreviation; the full name is "Urabon-e" (Ullambana).
It is said to originate from the Sanskrit "Uranban" (meaning to hang upside down).
This story is derived from the tale of Maudgalyayana, one of Buddha's disciples, who sought to save his deceased mother.


Once, Maudgalyayana learned that his mother was being punished and hung upside down in the Gaki (hungry ghost) realm, and he asked the Buddha how to save her. The Buddha replied, "Offer food to the monks who finish their training on July 15th. With the merit, you may be able to save your mother."
Since then, out of respect for ancestors, it has been customary to perform memorial services on July 15th, following Maudgalyayana's example.
Today, Obon generally refers to the period from July 13th to 16th in many regions.
(However, in some areas, the "Old Obon" is observed around July 15th based on the lunar calendar.)
Typically, the Obon holiday is from August 13th to 16th, called "Otsukimi Obon" or "Delayed Obon."


During Obon, it is customary to perform Bon Odori (Bon dance), which is said to originate from Maudgalyayana dancing joyfully after saving his mother.
Various aspects of the Higan festival
The day when daytime and nighttime are of equal length is called the "Higan" and occurs twice a year in spring and autumn.
The middle days are called "Higan" and include the days around the spring equinox and autumn equinox, with three days before and after each, totaling seven days.


During Higan, families visit graves to remember and honor their ancestors.
Temples also hold memorial services called "Higan-e" to honor ancestors.
Originally, "Higan" refers to the Buddhist concept of the pure land, a realm of enlightenment free from confusion.


In contrast, our current world is called "Sigan" (this shore).
The belief that Amitabha Buddha's Pure Land is in the west led to the custom of offering memorial services on the day of the spring and autumn equinoxes, marking the beginning of Higan.


Stories about offerings
Sometimes people ask, "What is Shinmotsu?"
"Shinmotsu" refers to items or gifts given to others.


During the times of Ochugen and Oseibo (mid-year and year-end gifts), you may see the word "Shinmotsu" on department store displays or hear clerks ask, "Is this for a gift?" when purchasing.
So, what is the difference between "Gōtōhin" (gift items) and "Shinmotsu"?
In simple terms, they are the same, but considering the nuance of the words, there are differences.
The character "Shin" in "Shinmotsu" means "to give or present," and while "Gōtōhin" does not specify the recipient, "Shinmotsu" is generally used for gifts to superiors or offerings.
Superiors refer to people like bosses or seniors who are higher in age or status than oneself, including ancestors, the deceased, or their bereaved families.

"Shinmotsu" is usually wrapped with a noshi paper (officially called "Kakegami"), which has printed or attached decorative paper with a mizuhiki (decorative cord).
The type of noshi paper varies depending on the occasion, such as celebrations, condolences, or return gifts.
Incense manufacturing (handcrafted artisans)


(1) Fragrance blending and powder kneading
(2) Bonyaki (cutting and shaping)
(3) Itamuki (pressing onto boards)


(4) Drying
(1) Fragrance blending and powder kneading
Various raw materials are placed into a kneading machine, mixed with water or hot water to form a dough-like consistency, then compressed using a 玉締め機 (a pressing machine) to create "Neridama" (kneaded balls).
(2) Bonyaki
The "Neridama" are pressed through a 玉押し機 (ball pressing machine) to extrude long, thin strands like somen noodles.
(3) Itamuki
The strands are laid out closely on a flat board called a "Bonyaki board" without gaps.


(4) Drying
After being placed in a drying room, they are naturally dried.


Agarwood (Jinkō)
A resinous substance that has accumulated and solidified from trees of the Thymelaeaceae family, growing in India and Southeast Asia, considered the highest quality among fragrant woods.


Because it is dense and sinks in water, it is also called Jinkō-moku (Agarwood).
Resin produced over many years in the wood becomes buried in soil or water, solidifies, and emits a distinctive fragrance, becoming a precious fragrant wood.


White Sandalwood (Byakudan)
An evergreen tree of the Santalaceae family distributed from the Maluku Islands to India.
The wood itself emits a sweet fragrance, also called Senda (Sandalwood).


Indispensable in oriental fragrance compositions, it is also used as a material for Buddhist statues and other crafts, making it a valuable fragrant wood.


Due to natural disasters and increased demand, the quantity of white sandalwood has decreased, and it is becoming as valuable as Jinkō.
(Chōji) Clove (Chōji)
Clove is the dried flower bud of the tree of the Myrtaceae family called Syzygium aromaticum.
It is named because its shape resembles a nail.


Its native region is said to be the Maluku Islands in Indonesia.


Today, Indonesia and East Africa are major producers.
For cooks, the term "clove" is more familiar than "Chōji."
It is often used as a spice in meat dishes, curry, soups, and sauces.
It has a strong sweet aroma and a spicy, tingling taste on the tongue.
Cinnamon (Keihi)


Cinnamon is made from the dried bark of trees in the Cinnamomum genus, such as Cinnamomum cassia, originating from southern China, Vietnam, and Sri Lanka.
It is more familiar to many as "Cinnamon" than as "Keihi."
The aroma of cinnamon is reminiscent of the refreshing scent of Chinese herbal medicine like Kudzu root (Kakkonto).


It pairs well with cakes, bread, cookies, and black tea, and is widely used in cinnamon rolls, cinnamon toast, and cinnamon sticks.
• Natural Japanese cypress scent.


• Made from natural materials, natural fragrances, and without coloring.
A floral character "In" designed by Hanamoji Yoshi.
A pure domestic product from Awaji Island, Hyogo Prefecture.

The burning method of incense and air flow can cause slight variations in burning time.
• Main ingredients of incense: Japanese cypress natural essential oil and Tsubaki powder.
• Content weight: approximately 40g, with smoke: smoky.
• Incense length: about 13.5cm, burning time: about 30 minutes, product dimensions and weight: 70x26x160mm, 86g.
2023/03/06 18:29:56#f836cdedabad2872fd4a7f6ad87637d70790371c

・お線香の主原料：日本産檜天然精油・椨粉
・内容量：約40g 煙の量：有煙
・線香の長さ:約13.5cm 燃焼時間:約30分 商品寸法・重量：70x26x160mm86g
2023/03/06 18:29:56#f836cdedabad2872fd4a7f6ad87637d70790371c