The ingredients used to make traditional Japanese incense have changed little over time. Some ingredients like musk and ambergris are no longer used, but virtually everything else has continued to the present day.
The importance of the quality and type of processing can not be overstated, it is crucial. In the picture to the left you will find such ingredients as: kyara, Indian sandalwood, Borneo camphor, cinnamon, clove, to mention a few. In the following links you can find more detailed information.