Oshi Palav (pilaf) is a kind of traditional meal of the Tajik people, which is prepared regularly at homes and in celebrations, rituals, gatherings. In dining rooms, national restaurants and tea-houses the Oshi Palav is everyday favourite meal of Tajik people. The Oshi Palav is prepared from carrot, rice, meat (beef, lamb, chicken), oil, onion and water in a big pot. For better flavor, cooks add some peas, saffron, garlic, caraway seeds, pepper and barberry. During the centuries Tajik people created different kinds of this meal, like "Oshi yak ba yak", "Palavi toki", "Oshi devzira", "Bedonapalav" and etc. up to 200 kinds of the element. In traditional Tajik culture there are many customs, rituals, celebrations and social gatherings dedicated specially to the element in which participate a big number of people, for example, the rituals "maslihat-oshi" (osh for advices), "sabzirezakunon" (cutting carrot rite), "oshi nahor" (morning osh), "oshi zanho" (osh for women), "oshi harifona" (osh of friends), "oshi gapkhuri" (osh with talking) and etc. The Oshi Palav in such gatherings and rituals brings people together and has the character of social integration and unity. People of Tajikistan recognize the Oshi Palav as a part of their traditional cultural heritage and call that as "King of meals". There are many stories, legends, folksongs, proverbs and other folklore texts regarding the element, which show the importance of the element among people. Also the element created many kinds of folk dance with plate, imitating the Oshi Palav cooking, which are played by folklore dance groups.

Tajikistan 2016

The Mongolian Naadam is inseparably connected to the nomadic civilization of the Mongols who have practiced pastoralism on Central Asia’s vast steppe for centuries. Mongols’ traditional Naadam festival consisting of three manly games is considered as one of major cultural heritage elements which Mongols contributed to the nomadic civilizations. The three types of sports games – archery, horserace and wrestling – are directly linked with lifestyles and living conditions of Mongols and thus become the authentic cultural traditions among nomads. National Naadam is celebrated from July 11 to 13 throughout the country, in soums (counties), aimags (provinces), and the capital, Ulaanbaatar. Naadam represents distinct features of Mongolians’ nomadic culture and traditions, with expression of their unique cultural characteristics and images to become an identity of Mongolian people to the outside world. Thus, Mongolian Naadam has served a key factor to unite the Mongolian people and an important symbol of national solidarity. Mongolian people develop their physical strength, strong will power, patience, space and time related sensitivity and friendly hospitality from the three manly games which provides the cognitive and moral education basis. Main bearers of this cultural heritage are practitioners of the three games. i.e. those who significant part of the Mongolia population. Currently, over 100,000 people practice the traditional wrestling in various clubs and training courses, in addition to 3,000 students studying in several wrestling universities and colleges. Besides, the home schooling is considered one of most effecient forms, as it is the main traditional method to teach and learn the wrestling. Youths who practice wrestling would develop postive personalities such as being friendly, caring to the elderly and modest, besides strong will power, physical strength and courage. The main bearers of horserace appear racehorse trainers and jokey-children. Nowadays, about 400-500 horserace tournaments take place annually and altogether 200,000 horses (some recounted across tournaments) participate in them. About 100,000 racehorse trainers normally train these horses, while over 70,000 children ride and race. Besides, the audience of those tournaments would reach over 300,000 people. The Mongolian traditional home schooling provides extensive knowledge and skills, traditions and customs, culture and art elements of horserace. Compared to other two forms, relatively fewer people (about 10,000) practice and are interested in archery. Similarly, home schooling methods tend to dominate in learning and transmitting archery that family members and relatives become archers a lot. There are hundreds of thousand artisans and craftmen who make various tools and items used in the three manly games through employing meticulous skills and design to make them as collections of various art pieces. For instance, wrestling outfits – hat, boots and shorts, racehorse saddles and jokey’s outfits, and bows and arrows used in archery competitions have specific traditional technology and techniques each. These three sports games make a core blend of traditional arts and sports. Title-singing of horses and wrestlers indicate musical elements embracing songs and melodies. • Wrestling. After the wrestling site has been chosen based on the quality of the grass and the flatness of the site, the wrestling matches begin. Judges in groups of 8, 16, or 32 are divided into two groups which line up at the right and left side of the wrestling site and the wrestlers are divided into two groups at the left and right wings. To present the wrestler to the audience, judges will hold the participant's hat and sing praise songs while the wrestler performs an eagle dance before assuming the position to begin. Wrestling is not only a display of strength and bravery; it is also a competition of skill and technique. The object of the match is to make one’s competitor to fall on the ground with his elbows, knees or any other part of the body touching the ground, at which point he loses. Wrestlers who lose in each round will get eliminated from the tournament. The number of rounds differs from tournament to tournament. There are often 9 rounds at the national festival which takes place on July 11-12 annually and altogether 512 wrestlers wrestle. A half leaves after each round. From the fifth round, winning wrestlers can earn titles starting from hawk, falcon, elephant, garuda /mythical bird/, and lion, to the coveted champion. Wrestlers are divided into two groups or so-called ‘wings’ that the highest ranking wrestlers are listed at the top depending on their titles, such as first grand champions, then champions, lions, garudas, elephants, hawks, falcons etc. • Horserace. Horse-trainers choose potential race horses among horse flocks and train them meticulously, carefully adjusting their daily training and diet. Horse races are grouped in age-specific categories such as stallions, adults, 4-years old, 3-years old, 2-years old and 1-year old which race in different distance categories from 10 km to 30 km. Race horses have their mane and tails trimmed to improve their appearance while their trainers use specially crafted wooden sticks or a brush to remove the sweat from the horse after the race. These sweat-removing tools are often carved and decorated with traditional patterns and images of horses to symbolize their strength. Young riders wear special clothing including the deel and hat. Typically, children aged 6-10 years old jockey racehorses. When registration of the applicant horses is completed, the race administrator rides around the Naadam site three times, while children riding race horses sing ‘Giingoo’ to raise spirits of horses before racing. The winning horse is given the title of ‘Tumnii ekh’ (the mightiest of all), whereas the last horse in the race is given a nickname ‘Buren jargal’ “complete happiness”. The praise song is performed to congratulate winning horses and is called ‘singing titles’. • Archery. This competition is divided into two categories; Khana sur (big bow) and Khasaa sur (small bow). Men shoot from a distance of 75 meters to the target, and women from 65 meters. The target is called ‘zurkhai’, and is made of leather balls neatly lined along the flat ground in two rows. Each archer shoots 40 arrows and the one who shoots the most targets wins.

Mongolia 2010

Airag is the fermented beverage from mare’s milk. This element includes a traditional method of making airag, its related equipment and objects such as khokhuur (cowhide vessel), buluur (paddle) and khovoo (kibble), and associated therewith social customs and rituals. The milking season for horses runs from mid June to early October. Daily milk yield of mares varies from 3 to 6 liters. The basic technique of making airag consists of milking mares and cooling fresh milked milk, and repeatedly churning milk in a khokhuur with starter left inside to assist its fermentation. The liquid must be churned 5000 and more times to make good fermented blend of airag. Mare’s milk undergoes fermentation by lactobacilli and lactic acid streptococci, producing ethanol, lactic acids and carbon dioxide. The airag - mildly alcoholic white beverage emits a delicious smell and its pleasant taste can make your mouth watery. For making the khokhuur, first, the cowhide is soaked and hide’s filament is removed, then it is dehydrated in the wind and fumigated. In such process, the cowhide turns to a white flexible leather. The khokhuur is made from this white leather and consists of mouth neck, corner, body and cords. The buluur is long-handled wooden paddle which is used for churning airag in khokhuur and furnished with bored blade of board at the end. Khokhuur can hold 40 to 100 liters of airag. Airag is used and served as a main and holy drink during various fests and in making offerings and ritual blessings.

Mongolia 2019

Inscribed in 2018 (13.COM) on the Representative List of the Intangible Cultural Heritage of Humanity As one of the popular Korean folk tradtion, ssireum is a type of wrestling in which two players wearing long fabric belts around their waists and one thigh grip their opponents' belt and employ various techniques to send the opponent to the ground. It is played on diverse occasions, including traditional holidays, market days, and festivals. Ssireum games occur on sand in any available space around a neighborhood, and are open to participation by community members of all ages, from children to seniors. The winner in the final game for adults is awarded an ox, which symbolises agricultural abundance, and the title of Jangsa. When the games are over, the Jangsa parades around the neighborhood riding the ox in celebration. The customary practice of providing an ox as a prize is meant to allow the winner to farm more effectively.

South Korea 2018

Historically, livestock herding has been one of the main livelihoods of the Kyrgyz people. That is why leather crafting has become an important craft and many household items are made out of leather. The skin of such domestic and wild animals as cows, horses, camels, yaks, sheep, goats, foxes, otters, mountain goats and deer is used for leathercraft. Sheep and goat skin is most widely used due to their accessibility. Sheep leather is used for making shoes and cloths. In the context of nomadic and pastoral lifestyle, dishes made out of leather are still popular. The vessels for milk products such as sabaa, kookor, konok, konochok were made out of processed camel of cow skin. The vessels are smoked with juniper or pine branches before use. Cattle skin is used to make leather for some household items such as wooden chests for dishes and utensils, horse tack (stirrups, various strips, reigns and whips), etc. Both women and men are engaged in leather work. At the same time there is a clear separation in labor. E.g. only men slaughter and skin animals. Men also process leather for horse tack and other large things. Women process skin of smaller animals such as sheep and goats. Women make such household items as vessels for milk products, various bags, sacks and cup-holders. Kyrgyz people tried to decorate leather items just like any other household item. There were many ways to decorate leather items. E.g. cup-holders were decorated with silver clips or patterns were craved right on the surface of leather. Leather items were made in different shapes. E.g. kookor, a vessel for kymyz, was made in a shape of an anchor, cup holders were cylindrical or semi-spherical. Carving or stamping patterns on the leather surface looks very good because it livens up the monotonous surface and makes it more pleasing to eye.

Gulazyk is an ancient meal of the Kyrgyz people. It is meat made into powder. Preparation of gulazyk: salted meat was boiled and then dried in a cool, well-ventilated and dark place. Then, the meat was grinded several times with millstones until it turned into a very fine powder. Sometimes, the dried and grinded intestines of wild animals are added into gulazyk.

Boodog is a delicacy in Mongolia. We treat our guests with it. In order to make boodog, a goat is choked without cutting the pit of stomach of goat. All the bones and entrails of the dead goat are removed through the neck skin. Then seasoned meat is stuffed through the neck into the boneless skin. In such manner, the hot roundish stones and seasoned meat are stuffed alternatively. The seasoned meat consists of onion, allium mongolicum and pepper. Then a bit of water is added into the boneless skin. Then we tie the neck of the boneless skin with rope of horse's hair up tightly and place the boneless skin on hot cow dung, turning it in various directions. Those hot roundish stones roast the meat and its skin. We place it on the hot embers and wash it with water. During these periods we take vapours from the neck of the boneless skin. The taste of this meat is delicious; its stock is good for those suffering from mental fatigue. It is good for health if you roll the warm stone on your fingers balls.

Uzbek cuisine (cookery) today is a special national brand. It is no coincidence that every year it is gaining increasing popularity in the countries of near and far abroad. The great culinary heritage of the Uzbek people has passed the test of time. Each new era brought new products and new technologies. Accepting new things and developing, Uzbek cuisine has invariably remained national, bright and original. It is the highest dignity, wealth and special harmony of Uzbek cuisine that attract an increasing number of fans around the world to it. With a three-thousand-year history, the gastronomy of Uzbekistan is distinguished by its diversity, calorie content, healing properties, as well as its aesthetic qualities. At the same time, the traditions and culture of cooking, characteristic of our region, form a nationwide culinary art.

Sweets are an integral part of the national cuisine. Uzbek cuisine is famous for its confectionery products based on natural ingredients: nuts, honey, fruits, berries and sugar. As a rule, it is customary to prepare national sweets without fail before the holidays for family events. A meal will not be complete without sweets such as: - Zangza - rather fatty brushwood - Kush-tili - deep-fried butter dough - Nishalda - thickly whipped protein with sugar - Parvarda - homemade caramel sweets, rolled in flour - Halvaitar - halva, the consistency of which is slightly thinner than usual - Pashmak - a kind of cotton candy (denser than traditional) - Behi-dulma - resembles stuffed apples. Quince is stuffed with nuts, honey, sugar and baked - Sumalak - a sacred sweetness made from sprouted wheat, which is mainly prepared before Navruz - Baursak - buns of sweet yeast dough fried in a large amount of oil - Urama - reminds brushwood. sweet dough, wrapped in tubes, fried in boiling oil - Chak-chak is a sweet dish, which is made of dough in the form of "vermicelli", cubes or balls, filled with honey syrup.

Mongolians make a tea in various ways. We boil the water for tea and add powdered tea to the boiling water and keep it on the soft fire for two minutes. Then we blend the boiling tea with milk and salt. We ladle up and pour back the blended tea in a flurry. We call tea as five dainties. They are water, salt, milk, ghee and tea. We melt ghee or fat of sheep's tail and add millet in the cast-iron pot and fry them. Then we pour hot plain tea without dregs, blend it with milk, put the lid on the pot and keep it for a while. Then we season the boiling with salt and soda. Then we pour it into a kettle. This is called hiitstei tsai or tea with various mixtures. This is thicker and oily tea. It can remove one's fatigue and satisfy one's hunger. Mongolian tea is called as, tiisen tsai (tea in corky tub), bortstoi tsai (tea with pemmican), torguud tea, tea with ravioli, tea with nettle and so on. We have many traditions to make a tea.

Skills of drying fruits and vegetables for using them in other seasons. Fruits such apricot, grape, plum, cherry, peach and vegetables are dried in the sunny and shadow places with special methods.

Making halva (sweetish wheat paste) with flour, sugar, oil and other ingredients. There different kinds of halva.