Neri-koh means "kneaded incense", and contains honey and dried fruits, which add an inherent sweetness to them. It is believed that originally, these sweeteners were used to sugarcoat the bitter spices and herbs before ingesting them, as a medicinal preparation (before the invention of capsules, softgel and pills). An incense "dough" of spices, woods and resins is prepared, with honey and dried plums or apricots to bind them together. They are rolled into capsule-sized pellets, and aged underground for a minimum of six months. Nerikoh is traditionally enjoyed in autumn during Cha-Doh - the Japanese tea ceremony. Just like the slivers of woods enjoyed in Koh-Doh, Nerikoh is placed on the heated micah plate. Modern incense enthusiasts both in Japan and abroad also warm it on an incense heater - either electric or over a tea light candle. Pinch a little off the nerikoh ball and that would last you for hours to scent a room. If the room is larger, you may use half or a whole nerikoh pellet. It is extremely efficient and a most wonderful way to cherish the precious materials that are put into these creations, as some of these contain jin-koh (AKA oud or agarwood). 

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