ブックタイトルEverything about Incense
- ページ
- 119/132
このページは Everything about Incense の電子ブックに掲載されている119ページの概要です。
秒後に電子ブックの対象ページへ移動します。
「ブックを開く」ボタンをクリックすると今すぐブックを開きます。
ActiBookアプリをダウンロード(無償)
概要
Everything about Incense
Chapter 5●What is Mon-koh?Kumi-kohKumi-koh is the practice of heatingseveral types of Aromatic woods andtrying to guess which one is whichbased on the fragrance.The aim is not to compete to seewho guesses correctly the mostoften: it’s just another way to enjoyincense. Famous versions include“Genji-koh,”which uses five typesof incense, and“Sankei-koh,”whichuses four.Rikkoku gomiSix Aromatic Wood Categories andFive FlavorsWhen Mon-koh grewpopular during theMuromachi period, thefragrances of variousaromatic woods werecategorized. One methodfor doing so was Rikkokugomi (“six countries andfive flavors”). The woodis divided into six categories based on the name of their land of origin and so on:Kyara, Rakoku, Manaban, Manaka, Sasora, and Sumontara. Their fragrances aredivided into five flavors: sour, bitter, sweet, spicy, and salty.117