Tshar-zo, the age-old tradition of working with bamboo and cane is a popular art, spread and practiced throughout Bhutan. The availability of numerous species of bamboo and cane has enabled the Bhutanese to master the skill of weaving these raw materials into a variety of articles for various uses. Throughout Bhutan, the use of bamboo and cane products has always complemented the use of wooden items, forming an integral part of the lifestyle and economy of the people. Bhutanese farmers weave a variety of functional bamboo and cane articles used for a variety of domestic, agricultural and commercial purposes. Bamboo (Neomicrocalamus andropogonifolius), is locally named Ringshu in Dzongkha and as Yula in Khengkha. Cane (Calamus acanthospathus) is locally known as Munzi in Sharchopkha, and as krath or gren in Khengkha. These are the two common species used in the production of a variety of articles. Bamboo and cane strips are used in their natural colour or dyed into yellow, black, red, green, maroon and brown, to weave colourful articles with geometric designs.

National Intangible Cultural Heritage, Republic of Korea Makgeolli is a traditional Korean alcoholic beverage made from rice or other grains that is purported to date back to the introduction of farming on the Korean Peninsula. Terms purported to denote this milky and lightly effervescent rice wine are included in literary compilations from the Goryeo Dynasty. Cookbooks from the Joseon period such as Gyuhap chongseo and Eumsik dimibang offer detailed recipes for makgeolli. Joseon-era novels contain mentions of the drink as well. Makgeolli can be made easily and at low cost simply with rice, water, and the fermentation starter nuruk. Its simplicity and affordability have made the milky rice wine widely available, leading it to become deeply engrained in the everyday lives of the Korean people. Makgeolli quenched the thirst of farmers throughout the working season. Korean farm laborers used to say, "If it all pays the same, I'd rather offer a hand to the farmhouse serving the most delicious makgeolli." Makgeolli was also an indispensable element in ritual ceremonies and celebrations or mourning. Many traditions featuring makgeolli as a ritual drink have been transmitted to the present. The milky rice wine is still presented as an offering in diverse modern ceremonies commemorating, for example, the completion of a building, purchase of a new car, or opening of shops. A popular drink widely consumed nationwide, makgeolli was one of the fermented foods made by individual households up to the end of the Joseon era. Along with other definitive Korean fermented foods such as kimchi and soybean-based sauces, makgeolli was brewed in individual households, meaning a distinctive taste could be passed down in each one. Starting in the 20th century, makgeolli production gradually switched to commercial breweries and the ingredients underwent a natural course of change. Makgeolli has evolved as it adapted to sociocultural conditions. The popularity of this traditional Korean rice wine has surged since 2000. There is also a growing number of people brewing their own these days. (A liquor tax order issued in 1916 under Japanese colonial rule restricted the domestic production of alcoholic drinks. In 1995 home-made alcoholic beverages were legalized again.) The tradition of making and sharing makgeolli has been designated as National Intangible Cultural Heritage for its cultural, historical, social, and academic values. As a form of popular culture, this element has entered the national heritage list without the usual recognition of its holders.

It is a customary social and cultural practice related with Pyongyang Raengmyon (cold noodle), on various meaningful occasions such as weddings, birthdays and holidays. Pyongyang Raengmyon is served in a brass bowl. The main ingredient is buckwheat regarded as conducive to health. The noodle strips are topped by trimmings of meats, Kimchi, vegetables, fruits and garnishing. Cool meat stock or Tongchimi (watery radish Kimchi) juice is poured around noodle strips to finish the preparation. There are certain knowledge and skills related to Raengmyon's taste and form. A historical record praising noodle in the 12th century reflects its development well before that time. Pyongyang Raengmyon is a special folk food deeply rooted in the life of Pyongyangites expressing long life, happiness, hospitality, convivial and friendly atmosphere. A day before Jongwoldaeborum (one of Korean folk holidays in winter), family members or neighbourhood would together enjoy noodles hoping their life to be as long as the noodle strips. At celebrations like birthdays and weddings, Pyongyangites serve it to elders, relatives, neighbours and friends coming with blessings, and share happy and delightful moments of life in a convivial and friendly atmosphere, fostering respect, intimacy and harmonious unity. Housewives make Raengmyon with great pleasure and devotion. To have some liquor before Raengmyon is a customary practice even set as a phrase "Sonjuhumyon". Expressing the common wish and aspiration of people, today, the element is practised and spreading beyond special occasions and regional differences along with establishment of scores of Pyongyang Raengmyon restaurants like Okryu Restaurant.

North Korea 2022

Inscribed in 2009 (4.COM) on the Representative List of the Intangible Cultural Heritage of Humanity The Yeongsanjae is performed to help all beings and spirits enter into the world of truth, by worshipping and admiring the Buddha, Buddha’s law and monks. It is the highest and biggest ritual utilized by Korean Buddhists to represent the world of Buddha here and now and is based on the philosophy of the Lotus Sutra. It is also a means for meditation and training. The order of a Yeongsanjae performance is as follows: 1. Reception Ritual (siryeon): The purpose here is to receive all the saints and spirits of heaven and earth with the guidance of the Soul-Guiding Bodhisattva so that the ritual can be performed in a holy way. 2. Spirit Reception (daeryeong): The masters of the ritual are the spirits, dead and alive, i.e., all people. Dead spirits are invited to the ritual, while those present at the ritual are told why it is being performed and given the directions they should follow, based on the Buddha’s Law. Families of the deceased dedicate food and liquor as an expression of their love and respect for the dead. 3. Cleansing of the Dirt (gwanyok): This is the ritual to cleanse the three karmas of the spirits that have accepted invitation so as to facilitate the achievement of serenity. 4. Donation of Money (Jojeon Jeoman): “Jojeon” means money that can be used in the nether world, and “jeoman” means to endow money with value. The necessity of money is to awaken us to the fact that our life is maintained by material blessings from the outside. 5. Tea Donation (Sinjung Jakbeop): A tea ceremony is dedicated to all the saintly spirits invited with the hope that the ritual will be performed well. 6. Reception of Buddha (Gwaebul Iun): Sakyamuni Buddha, the master of the ritual and who will preach on the Lotus Sutra, and all the Buddhas and Bodhisattvas are received according to the Law of Buddhism. 7. Dedication of Rice Meal (Sangdan Gwongong): With the Buddhas and Bodhisattvas invited, a rice meal is dedicated. In this ritual, wishes are made that, with the merciful help of the Buddhas and Bodhisattvas, all beings will obtain happiness and that the light of truth lit by Buddha will shine over the world of suffering. 8. Sermon (Beopmun): A monk in place of Buddha reconfirms the purpose of the ceremony, presenting concrete ways to realize that purpose. The monk delivers a sermon in which the audience is invited to the door of truth. 9. Meal Ritual (Sikdang Jakbeop): This ritual meal is intended not for the Buddhas and Bodhisattvas, but for the monks attending the ceremony. However, symbolically, it is for all beings in this universe, and through this service a foundation is laid for becoming a Buddha. 10. Blessing Ritual (Jungdan Gwongong): All of the saintly beings attending the ritual are asked to help ensure a good performance of the ritual. It also asks for blessings on all those present at the ritual. 11. Meal for the Dead Ritual (Sisik): Since the attendees are fortunate to be listening to the words of Buddha and since all rejoice that the dead have all gone to heaven, a happy rather than sorrowful ritual is performed for the departed to celebrate and congratulate themselves on going to heaven. 12. Farewell Ritual (Bongsong & Sodae Baesong): At the opening of the ritual, all beings were politely received with chants, so likewise, they should be given a proper farewell. The farewell is the final step in affecting the deceased’s final destination. Since Yeongsanjae was designated an Important Intangible Cultural Heritage by the state in 1973, it has been under national protection. In 1987, when the Yeongsanjae Preservation Association was officially established, it started to perform activities to ensure its transmission. The Yeongsanjae has been transmitted by the Taego Order, a Korean Buddhist order. Based at Bongwonsa Temple, the Taego Order maintains the tradition of Buddhist rituals and as such, most of the transmitters are monks of the Taego Order. Currently, Monk Kim In-sik (Buddhist name: Guhae) is the primary Yeongsanjae expert in terms of Buddhist music, following the ranks of Jigwang, Byeokeung, Songam, and Ileung. Assisting Kim are Ma Myeong-chan, Lee Su-gil, Oh Chan-yeong, Lee Byeong-u, Lee Jo-won and Han Hui-ja, who are all trainers in Buddhist music and dance or making the ornamental paper flowers for the ritual. A total of 240 transmitters are leading the Yeongsanjae Preservation Association. Until 2006, Bongwonsa Temple held a Yeongsanjae ritual for the public on the fifth day of the fifth lunar month. In order to encourage more people to participate in the ritual, it is now held on Memorial Day, a national holiday which falls on June 6.

South Korea 2009

National Intangible Cultural Heritage, Republic of Korea When a person died on Jindo Island after a long life, villagers came to console the bereaved family and had professional entertainers perform all night, which was part of the custom of praying for the peace of the spirit of the dead. Dasiraegi is a term referring to this custom. Goguryeo (circa 37 BC – 668 AD) tomb murals and books on the history of Goguryeo and Silla (57 BC – AD 935) show that people sang and danced during the funeral period. Jindo Dasiraegi is composed of five acts. In Act I, a person pretending to be a member of the bereaved family exchanges jokes with mourners. In Act II, a blind man, a female member of the troupe and a monk engage in a round of play. In Act III, mourners carry an empty bier on their shoulders and sing a funeral song. In Act IV, the mourners assume an act of digging a tomb, while singing a song. In the final Act, food and liquor are served to the invited entertainers. Jindo Dasiraegi is the country’s only folk play performed during a funeral period and handed down among professional entertainers belonging to Sincheong (an organization of exorcists and music performers). It is a valuable source of material for those studying funeral customs and folk plays.

National Intangible Cultural Heritage, Republic of Korea Servants of farm households in Miryang got a day off on Baekjung (July 15 on the lunar calendar) after spending months at arduous work to engage in merrymaking. In Miryang, the day was also called Servants’ Day. Their masters provided food and liquor for them. The festival is composed of Nongsinje (Rite to Farming Deity), Jakdu maltagi (a group of people carrying the person selected as the best servant in the village on a wooden structure), Chumpan (a round of merrymaking dances), and a post-event dance. This festival features comical expression of the subdued feeling of servants, who had to live a hard life. The Cripples’ dance and Obokchum dance are handed down only in Miryang. Baegimnaesawi is the main dance movement displayed in this festival. It features lively movements in which the right hand and the right foot and then the left hand and the left foot move in tandem.

Inscribed in 2008 (3.COM) on the Representative List of the Intangible Cultural Heritage of Humanity (originally proclaimed in 2005) The annual Gangneung Danoje Festival takes place in the town of Gangneung and its surroundings, situated east of the Taebaek Mountain Range on the Korean peninsula.The festival includes a shamanistic ritual on the Daegwallyeong Ridge, which pays tribute to the mountain deity and male and female tutelary deities. It encompasses traditional music and Odokddegi folk songs, the Gwanno mask drama, oral narrative poetry, and various popular pastimes. The Nanjang market, Korea’s largest outdoor marketplace, is today a major element of the festival, where local products and handicrafts are sold and contests, games and circus performances take place. The four-week long festival begins with the brewing of a sacred liquor and the Dano shamanistic rituals, in which a central role is played by a sacred tree, the sinmok, and the hwagae, a ritual object made of feathers, bells and bamboo wood. One of the specific features of the festival is the coexistence of Confucian, shamanistic and Buddhist rituals. Through the rituals devoted to the deities, the region is believed to remain unaffected by natural disasters, allowing all its residents to live in peace and prosperity. Every year, a large number of visitors attend the various ritual performances and actively participate in events such as making Danoje festival fans, brewing the sacred liquor, drawing masks for the Gwanno Mask Drama, preparing and eating Surichiwi rice crackers and washing their hair in Iris water. The Gangneung Danoje Festival enjoys immense popularity. However, cultural standardization and increased media coverage over the years have resulted in the loss of some traditional elements of the festival. In the traditional context of the festival, one of the functions has been to transcend social differences by allowing people of all social classes to participate.

South Korea 2008

National Intangible Cultural Heritage, Republic of Korea Myeoncheon Dugyeonju refers to good-smelling liquor made in Myeoncheon-myeon, Dangjin-gun, Chungcheongnam-do. The name Dugyeon was attached to it, as azalea petals (dugyeonhwa in Korean) are used in making it. A legend links this liquor with Bok Ji-gyeom, who helped Wang Geon (King Taejo) found the Goryeo Dynasty (877-1394). The king came down with a serious illness. The family tried many medications for him to no avail. His young daughter started praying for her father’s recovery at Amisan Mountain. On the 100th day, a mountain deity appeared and told her to make liquor using the full-blown azaleas that grew on Amisan and the water of the Ansaem Well (a well behind present-day Myeoncheon Elementary School), let her father drink it 100 days later, and then plant two gingko trees in the courtyard of her house. She followed the instructions and her father recovered from his illness. The liquor is viscous, light yellowish brown in color, and tastes sweet. The azalea fragrance from it is pleasant and it has no reek of yeast. Its alcohol level is 42 proof. It improves blood circulation, helps recovery from fatigue, and lowers cholesterol level. Stamens and pistils of azalea flower have some toxicity, and thus one should take care not to let them get mixed in the making of the liquor.

National Intangible Cultural Heritage, Republic of Korea Munbaeju is liquor made in Pyeongan-do. It got this name as its aroma is similar to that of the wild pear tree (Pyrus ussuriensis, munbae in Korean). It is said that the underground water from a limestone layer along the Daedonggang River was used to make this liquor during the colonial period (1910-1945). It is made from wheat, hulled millet, and African millet. The liquor is light yellowish brown in color. Upon completion of brewing and maturing, the alcohol level of the liquor becomes 96.2 proof, and it can be stored for years though in practice, it is stored after maturing for six months to a year. It has the fragrance of the wild pear tree though the fruit is not used in making the liquor.

National Intangible Cultural Heritage, Republic of Korea This is liquor made by the Choe Clan, a traditionally prestigious and influential family in Gyo-dong, Gyeongju. Choe Guk-jun was the first person to make it. He is said to have served as an official at Saongwon (Palace Kitchen Management) during the reign of King Sukjong (1674 – 1720). The liquor is made with the water drawn from the well within house of the family. It is said that the well never runs dry, the water has a good taste, and its temperature always remains unchanged. The water is boiled and then cooled. The cooled water, locally produced glutinous rice, and malt are mixed to make the liquor, which is transparent pale yellow in color. It has its own unique flavor and tastes sweet and a little sour. Its alcohol level is 32-36 proof. Crude liquor is made first, then Gyeongju Beopju is made through fermentation of this crude liquor. The process takes about 100 days and the liquor can be stored for more than a year if the temperature is maintained.