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Koh Do Preparation and Ceremony

1. Fill the Censer (Koh Do cup) two-thirds full of white rice ash.
2. Heat a piece of charcoal until it is grayish white all over.
3. Fluff the ash so that it's not compacted.
4. Place the charcoal in the center of the censer on top of the ash.
5. Push the charcoal down in the ash so that it's halfway down in the cup.
6. Cover the charcoal with the ash, forming a mound or cone on top.
7. Slightly tamp and compress the ash into the cone shape with the ash press or butter knife.
8. With a metal chopstick or skewer, gently make an air hole to the charcoal.
9. Place the mica plate gently on top of the air hole and press down softly.
10. Place a piece of Jinkoh, Sandalwood, Aloeswood or other (herb, loose) incense material on the mica plate.


*Special note: The White Rice Ash is used for burning with both Makko and Charcoal (using Koh Do styles). Either use the White Rice Ash and Makko or the White Rice Ash and Charcoal. See suggested use in incense description.

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