Interview with Incense Kitchen: The Gentle Art of Matcha Incense in Uji

Known worldwide for its high-quality matcha and deep cultural roots, Uji in Kyoto provides the perfect backdrop for Incense Kitchen’s unique craft. At Incense Kitchen, Kyoko Goto-san transforms unused matcha tea into KOTOHA incense, blending sustainability with tradition in a truly innovative way. Guests can even participate in English-friendly workshops, where they learn the calming art of matcha incense-making. In this exclusive interview, Goto-san shares her story, her inspiration, and the vision behind this beautiful union of tea and fragrance.

Hi Goto-san. To start, could you introduce yourself and share how Incense Kitchen came to life?

I was born in Kyoto City, Kyoto Prefecture, and then spent 15 years in Joyō City (a neighbouring town to Uji City) in southern Kyoto. After leaving my hometown for 10 years due to my husband’s work transfers, I have lived in Uji City for the past 13 years. I believe my own sensibilities were nurtured from childhood by Japanese cultural practices such as the tea ceremony, flower arrangement, and kimono dressing, which I became familiar with thanks to my mother’s influence.

After working for a trading company and then several years in the tourism industry, I developed a strong desire to share Uji’s local charm with the world. One day, while making incense with my daughter and seeing how much she enjoyed it, I conceived the idea for the “Uji Matcha Incense Making Experience.” I felt this would surely be an enjoyable experience for everyone, both domestic and international visitors, children and adults alike, and a quintessentially Kyoto Uji tourism experience.

What first sparked the idea of transforming matcha into incense?

Incense-making involves shaping a clay-like substance and drying it. This process is as enjoyable as playing with clay. It’s not merely about creating incense; by incorporating matcha, a local Uji speciality, into the incense-making, this time becomes a memorable experience for visitors to Kyoto Uji. The finished incense then becomes a tangible memory, allowing them to relive the joy of Kyoto Uji when they burn it at home.

Could you introduce KOTOHA incense for us and explain what makes it different from traditional incense?

Incense is typically made from aromatic ingredients and a binding powder (tab powder), but KOTOHA is the world’s only incense that uses matcha as its sole aromatic ingredient. While most incense is burned to release its fragrance, matcha produces a burnt smell when ignited, failing to release the tea’s inherent aroma. Therefore, tea is not inherently suited as an incense ingredient. When I burned a prototype of KOTOHA, it too produced only a burnt smell. However, during the making process, a wonderful tea aroma filled the air. This made me determined to offer an “experience of making matcha incense,” leading me to persist through trial and error.

One day, passing a tea shop, I noticed they placed tea leaves in an aroma pot, warming them to diffuse the tea’s fragrance. A lovely tea scent wafted from the shopfront. So, I tried warming the prototype KOTOHA without burning it. To my delight, KOTOHA released that soothing, pleasant tea aroma.

While several incense products claim to capture matcha’s fragrance, most are incense sticks that burn. They either blend other ingredients to mimic the tea’s scent or, even when containing matcha, mix it with other aromatic materials. KOTOHA, however, uses 100% matcha as its fragrance source, allowing you to enjoy the pure, high-purity aroma of tea.

How do you see your work connecting with the global movement toward sustainability and SDGs (Sustainable Development Goals)?

Matcha is cultivated with the toil, care, and time invested by tea farmers, producing tencha (the tea leaves from which matcha is made). Currently, amid a global matcha boom, large quantities of matcha are produced in Uji City’s tea factories, yet simultaneously, significant amounts of matcha are discarded. The discarded matcha referred to here is high-quality, fresh matcha that accumulates in machinery and equipment during production and is periodically cleaned/removed, yet cannot be sold as food. Upcycling this discarded portion of matcha, which possesses such rare value, is an excellent sustainable approach that effectively utilises resources and reduces waste, making it a powerful strategy for achieving the SDGs.

Furthermore, KOTOHA do not vanish into ash when warmed to release their fragrance; their beautiful shape remains intact. After enjoying the aroma, they can be reused as aroma stones. This extends the product’s lifespan and reduces waste, aligning perfectly with the principles of the SDGs.

For someone stepping into your workshop, how would you describe the atmosphere and experience? Can you walk us through what a typical workshop is like?

Typically, you will create 6-7 pieces of Matcha scents KOTOHĀ within one hour. As this is a very unique incense, we will first explain its characteristics and how to use it. We will also briefly introduce other types of Japanese incense and their history. During the experience, we will warm KOTOHA and sample its aroma. The venue, Eshin-in Temple, is situated on a quiet, elevated site with fine views, despite being in the heart of Uji’s tourist area. The experience is filled with the scent of tea, and the process of kneading the clay-like incense and moulding it into shapes is wonderfully therapeutic, allowing you to reconnect with your inner child.

Your workshops are offered in English — why was it important for you to make this experience accessible to international guests?

“Kyoto” and “matcha” are widely recognised overseas, but we realised that the name “Uji” had yet to gain widespread recognition. We therefore conceived the idea of conveying Uji’s appeal through the experience of matcha incense. (Indeed, instances exist where overseas purchasers of KOTOHA subsequently visited Uji to participate in the experience, demonstrating tangible results in attracting tourism.) Furthermore, matcha incense-making offers a unique programme allowing participants to experience Japanese culture through all five senses: scent, touch, and visual appeal. The moulds used, known as “wagashi moulds,” are traditional Japanese tools employed since ancient times for shaping confectionery.

Even for Japanese people, opportunities to actually handle these wooden moulds are rare. These moulds were specially commissioned from artisans for incense, yet their shape and usage are identical to those for sweets. The experience of creating incense using these moulds is also unique worldwide. We believe this allows international guests to deeply appreciate the essence of Japan. Furthermore, KOTOHA are lightweight and compact, featuring charming shapes reminiscent of traditional Japanese sweets. This makes them easy for overseas guests to take home, serving as an ideal travel souvenir.

INCENSEKITCHEN’s approach goes beyond mere product sales; it offers experiences imbued with respect for Uji’s culture, history, and environment. By reaching international guests, Uji’s appeal spreads globally, creating a virtuous cycle of sustainable tourism and regional revitalisation.

What feelings or experiences do you hope participants take away from your matcha incense workshop?

Through my matcha-scented incense workshops, I aim to offer participants not merely a “hands-on crafting experience,” but a lasting sense of healing and cultural resonance. Specifically, the time spent kneading incense by hand while enveloped in the aroma of matcha is akin to a meditative moment. Many express feelings of being “soothed by the fragrance” and “finding inner calm,” savouring a quiet respite from daily clamour.

Our matcha scent KOTOHĀ, crafted using matcha from Uji, is a special creation imbued with local ingredients and history. The process of selecting a wooden mould, kneading the ingredients, and cutting out the incense fosters creativity and a sense of accomplishment. The finished incense can be used at home, allowing memories of the journey to blend seamlessly into daily life.

You’ve been recognized in international programs like Takumi Next and even showcased in Paris. How has global interest shaped your journey?

Takumi Next is a programme supporting Japanese artisan brands selected through the lens of international buyers. Being chosen for this programme has earned INCENSEKITCHEN international recognition as a sustainable brand with cultural value. Furthermore, at the Paris exhibition, comments such as ‘We only deal with sustainable companies’ from overseas buyers and visitors helped establish its position as a sought-after brand.

Furthermore, a new flow has emerged where international visitors discover our products locally, subsequently visiting Uji to participate in workshops. This has evolved Uji tourism from “viewing” to “experiencing,” contributing to the development of a sustainable tourism model.

For travelers coming to Uji for the first time, what three places would you personally recommend they don’t miss?

1. Byōdō-in Phoenix Hall. This is not merely a historical building. It is a space where beauty and spirituality merge, resonating deeply within the hearts of visitors. The serene countenance of the seated Amida Buddha statue and the rich expressions of the 52 dancing bodhisattva figures riding clouds bring a sense of calm to the soul. As it features on the design of the 10-yen coin, taking a photograph with one is highly recommended.
2. Asahi-yaki Shop & Gallery. Asahi-yaki is a Uji kiln that has shared its long history with Uji tea. This shop is well worth a visit, offering the chance to see highly valuable tea utensils up close, while also selling affordable, everyday pieces.
3. Uji City-run Tea Room ‘Taihou-an.’ Operated by Uji City, it offers authentic tea ceremonies at a reasonable price, allowing you to observe the ritual up close. Naturally, the matcha and tea sweets served are exceptionally delicious. The fact that no reservation is required makes it very convenient.

Finally, is there a message you’d like to share with our readers about the spirit of Incense Kitchen and what makes it special?

Using 100% discarded matcha sourced from Uji’s tea factories and tea farms, we transform the spirit of “mottainai” into fragrance and deliver it. This is also an expression of gratitude towards nature and people. We believe fragrance is an invisible gift that lingers in the heart.

This journey began with the desire to convey the landscapes and sentiments of Uji to the world through scent, carried by KOTOHĀ. We hope you will enjoy KOTOHĀ not merely as a product or experience, but as a story of spirit—one that connects hearts and cultures through fragrance.

Thank you, Goto-san, for sharing your story and passion with us. Incense Kitchen beautifully captures the spirit of Uji, where centuries of tea culture meet fresh creativity and sustainability. It’s a unique experience that invites visitors, culture lovers, and curious travelers alike to slow down and savor the gentle fragrance of matcha in a whole new way.

Read more about Incense Kitchen on:

Website: https://incensekitchen.com/

Instagram: https://www.instagram.com/incensekitchen

X: https://x.com/IncenseKitchen

Featured Photo Credit: Incense Kitchen

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