National Intangible Cultural Heritage, Republic of Korea Jinju Geommu is a sword dance performed by women and handed down in Jinju. Also called Geomgimu or Kalchum, it was one of the dances performed during a party held at the Royal Palace. There are two theories about its origin, i.e., one about the Silla people who started dancing in memory of a boy who sacrificed his life for the country and the other about gisaeng (female entertainer) of Jinju engaging in dancing to console the spirit of Nongae, a gisaeng who jumped into the river clasping a Japanese officer during a party held at a pavilion on a riverside cliff during the Japanese invasion in the late 16th Century. Jinju Geommu is played by a group of eight dancers in warrior’s uniform to the rhythms of dodeuri, slow taryeong (Korean folk song), and fast taryeong. Two rows of four people on each side dance facing each other, holding a sword and a piece of rainbow-striped cloth in their hands. Dancers’ movements include turning around with bent knees, sitting on the floor, bending forward and then backward, and stretching out the arms with the sword placed on the floor. The dance is accompanied by the playing of piri (flute), jeo (bamboo flute), haegeum (two-stringed fiddle), janggo (hourglass-shaped drum), and buk (drum). Jinju Geommu as we see today is one that was handed down among gisaeng who belonged to the local government of Jinju. The old ones were presumed to have served previously at the Royal Palace but returned home and taught the dance to the locals. Jinju Geommu have artistic value as one that maintains the prototype of the sword dance performed at the Royal Palace in terms of style of performance, movements, and way the swords are handled.

Gar-zo (Blacksmith/iron craft) is one of the Bhutan's 13 traditional crafts and is considered as one of the earliest crafts/arts of the Bhutanese people. It is believed that it was introduced by a Tibetan saint known as Dupthob Thangtong Gyalpo in the 14th Century. He is revered by the Bhutanese people as a master engineer for his skill in casting iron chains and erecting them as bridges over gorges. He is supposed to have built eight suspension bridges in Bhutan. One can still see one of the bridges crossing over the Paro Chu, on the road from Paro to Thimphu, and linking the highway to the famous Tachog lhakhang (temple). The remains of another bridge can be viewed at the National Museum in Paro. However, J. LaRocca,D (2006) in his book mentioned that Dupthob Thangthong Gyalpo came to Bhutan for the first time in 1433-44 to gather the iron ore to build bridges in Tibet. The iron he collected was forged into 7000 links by a team of 18 blacksmiths from five villages near Paro, one of the village was Woochu where the art is still practiced today. It was believed that Thangthong Gyalpo distributed 18 anvils as a token of gratitude among the blacksmiths gathered and blessed them to earn their livelihood and flourish the craft. The donation of iron chain links to Dupthob was an evidence that the people of Woochu practiced the iron craft way before Thangthong Gyalpo’s visit. Unfortunately there are no records and even the oldest living master blacksmith had nothing to substantiate on this matter. There were many places in Bhutan that manufactured iron handicrafts before but with passing time the art and skills faded and only few places are still practicing it today, one of it being Woochu. The origin of black smithy in Woochu is lost in antiquity. There are no records or documents to trace the origin of the art. However, oral accounts of some elderly people posits that the art might have started out of necessity. Before Woochu was known for its famous blades, it manufactured agricultural tools that were used by the locals. Moreover, recent findings showed that a large forging took place near the place where the iron formation was found. Gaw (Blacksmith) Phajo also believes that the founding of black smithy will not be possible without the iron ore. So he supports the idea of the foundation of black smithy due to the iron ore that was found in the area. The blacksmiths of Woochu manufactured and repaired agriculture tools for the locals before it became known for the famous Woochu blades. Woochu blades are very popular and are known for their tensile strength and durability. There were only three iron craftsmen with traditional knowledge and skills before, all are officially retired now. Blacksmithing, a traditional craftsmanship handed down for several hundred years, was on the verge of extinction. With not many blacksmiths remaining and even lesser apprentices showing interest in learning the skill. Those who used to practice the trade has died and some were retired. The younger generations seemed disinterested in taking up the art. Initially the blacksmiths in the area took up the art as part of earning daily wage. It was like any other job that fetched money. Moreover, the job of a blacksmith was physically tiring, and the social stigma that the trade carried was perhaps another reason why it has failed to attract the attention of the younger generations in the community. The blacksmiths were looked down in the community. The art of crafting fine Bhutanese swords was on the decline. In 2016, His Majesty the King commanded for a training center to be set up in Woochu to revive the dying art. Reviving the centuries-old trade was challenging but not impossible. Royal Metal Craft Center (RMCC) was an intervention aimed at reviving and promoting dying crafts and reinstating it as a source of livelihood. The center is now established and works are underway to further develop it.

National Intangible Cultural Heritage, Republic of Korea Dancheong refers to Korean traditional decorative coloring of blue, red, yellow, white, and black made on wooden buildings and structures like royal palaces or temples for the purpose of style, or to a painter specializing in the skill. A Buddhist monk with such a skill is called hwaseung. Dancheong is found in tombs dating from the Three Kingdoms Period (circa 57 BC – 668 AD). The skill developed with the development of Buddhism. Let us see how the dancheong work is accomplished. First of all, the space where dancheong is to be done is cleaned. Water boiled with a small amount of glue is applied to the surface of the space five times. Bluish green soil mixed with water is then applied to the surface. A sheet of paper with the original drawing of a pattern is put on the space and the powder pouch is put lightly on the drawing sheet. The process causes powder to attach to the space through awl-made holes in the drawing sheet, thus forming a pattern. Mineral pigments in blue, red, yellow, white, and black are applied to the pattern thus formed on the space. Dancheong helps preserve the wood and make the building look sacred and dignified. The practice was once in vogue also in China and Japan, but has been handed down to the present day only in Korea.

National Intangible Cultural Heritage, Republic of Korea The making of tteok, or Korean rice cakes, begins by steaming and pounding rice powder or flours made from other grains. Grain powders can be boiled or grilled to make tteok as well. There is a time-old tradition in Korea of making and sharing a variety of types of rice cakes on occasions that mark important moments in life, such as the 100th day after birth, first birthdays, weddings, funerals, and death anniversaries, as well as on seasonal and national holidays such as Seollal (Lunar New Year), Jeongwol Daeboreum (the fifteenth day of the first lunar month), Dano (the fifteenth day of the fifth lunar month), and Chuseok (the autumn harvest celebration). Rice cakes are one of the fundamental offerings at traditional rites held at community, familial, or individual levels. Contemporary Koreans still celebrate important events such as the opening of a business or a move to a new house with rice cakes, actively transmitting this long-standing practice of tteok making and sharing. Tteok making and sharing remains an important part of Korean culture. Tteok serve as a medium for promoting solidarity among community members and symbolize sharing and consideration for others. The rice cakes used for particular ceremonies carry unique cultural meanings. It is estimated that the rice cake-making tradition in Korea dates back to ancient times, given that there are Bronze and Iron Age archaeological sites that have produced tteok steamers. Various documents from the Three Kingdoms and Goryeo Dynasty periods detail the rice cake-making practices of the era. During the Joseon Dynasty, the grains and cooking methods involved in tteok making diversified thanks to advances in agriculture and cooking. The practice of presenting rice cakes on a ritual table became further popularized. Koreans of the Joseon era, particularly aristocrats and members of the royal family, enjoyed a broader range of rice cakes with improved flavors. Local tteok-making traditions reflect the agricultural characteristics of each region. For example, residents of Gangwon-do Province, known for its production of potatoes and corn, have long been making potato and corn tteok. Since the volcanic island of Jeju does not offer a favorable environment for rice cultivation, people on this southernmost island in Korea have focused on the production of other staples such as azuki beans, buckwheat, and millet. There is a variety of tteok from Jeju that use these as the main ingredients. Western foods that entered Korea after the opening of ports in the late 19th century changed traditional Korean culinary practices, including tteok-making traditions. The spread of commercial mills contributed to a separation between the producers of tteok and consumers. Despite these changes over time, the tradition of tteok making and sharing is still actively practiced across the country with wide local variations. The rice cake tradition has been designated as National Intangible Heritage based on the following considerations: It is a time-old tradition that has been transmitted across the Korean Peninsula; its long history is evidenced in written records that date as far back as to the Three Kingdoms period; it holds great potential for research in such disciplines as anthropology and food/nutrition; it has widespread and unique local variations; and it is practiced by a large and vibrant body of communities encompassing professional producers, research centers, and individual families. As rice cake making is practiced and enjoyed by the entire nation, this element has entered the national heritage list without recognizing any specific individuals or groups as official holders.

Integrating singing, reciting, dancing and martial arts performing, Peking Opera is a comprehensive performing art of traditional opera. In mid 19th Century, having incorporated elements of various opera forms from both northern and southern China, Peking Opera came into being. It was first created by civilians. Its development was then greatly promoted by the royal family, and reached its peak in the capital city of Beijing. Peking Opera is the most widespread and influential among over 300 opera forms in China. Hence it is also called the “National Opera”. Beijing dialect is used in the singing and reciting of Peking Opera where rhyme is of great importance. There is also a strict set of rules and forms of libretto composition. Peking Opera is based on Xipi tune and Erhuang tune. Xipi tune is applied to express passion, joy and ecstasy, whereas Erhuang tune is used to depict sadness and grief. Music (singing) plays a key role in setting the pace of the show, creating a proper atmosphere, shaping the characters, and smoothing the progress of the story. Traditional musical instruments are used in Peking Opera shows, where the drummer plays the role of a conductor and the “Jinghu” player acts as the first violinist in an orchestra. Strings and pipes, such as Jinghu, Yueqin and Sanxian, are known for their tender and melodious sounds, which are called “Wen Yue”, or civilian music. Whereas percussions including Bangu and Daluo make brisk and powerful beats, which are called “Wu Yue”, or military music. Singing and dancing are equally important to the performance of Peking Opera, which is characterized by its formularized and symbolic style. Performers have to follow the established format of movements of hands, eyes, body, and feet. Peking Opera only requires simple stage settings and props, following the principle of abstract presentation of big items (for example houses and walls are not necessary on stage) and specific presentation of small items (tables, chairs, cups and saucers, for instance, are used as props on stage). The exquisite and skilful acting of the performers can also help to unfold a virtual yet vivid stage setting to the audience. The costume and headdress in Peking Opera are flamboyant. The facial make-up is exaggerative and delicate. The lively opera face shows the character’s personality and social identity with concise symbols, colours and patterns, expressing the traditional Chinese aesthetic ideals. The storylines of Peking Opera originate from history, anecdotes and folk legends. About 100 of more than 3,000 Peking Opera shows are still being performed frequently today, such as “The Twin Bliss of Dragon and Phoenix”, “The Tipsy Imperial Concubine”, and “The Orphan of Zhao”. Over the process of its transmission, over 30 schools of Peking Opera with different singing characteristics have been gradually developed. The most famous schools include the Mei School (founded by Mei Lanfang) and the Tan School (created by Tan Xinpei). The Mei School, a performance system named after Mei Lanfang, is regarded as a representative of China’s opera performance systems, and one of the three major opera performance systems of the world. Nowadays, it is mostly the practitioners of professional and amateur troupes who shoulder the mission of passing down Peking Opera. Beijing Peking Opera House, Tianjin Peking Opera House, and Shanghai Peking Opera House play the most significant role in the transmission and development of Peking Opera. Prestigious Peking Opera artists, such as Wang Jinlu, Tan Yuanshou, Mei Baojiu, Li Changchun, Zhao Baoxiu, not only inherit their respective schools in a creative way, but also shoulder the responsibility of training performers of a younger generation. The traditional performing art of Peking Opera is still well received by the public. In Beijing alone it attracts over one million audiences every year. Some Peking Opera fans can not only appreciate it, but also practice it. They are also making a special contribution to the survival and development of Peking Opera. Opera towers and guild halls dedicated to staging Peking Opera shows, such as Huguang Guild Hall in Beijing and Tianchan Yifu Stage in Shanghai, are important cultural venues for relative communities and their “spiritual wonderland”. The major mode of transmission of Peking Opera is to “conduct oral teaching and inspire true understanding of the trainee”. In the past, the master of an opera troupe applied such a method to train his disciples. Even today, this mode is still being extensively used in opera trainings. As an inheritor and practitioner, each Peking Opera performer has to go through a series of rigorous and systematic training at a young age. A trainee will gradually master basic skills including reciting, singing, dancing, and martial arts performing through taking oral instructions from the master, and observing the master’s behaviour. A performing artist of Peking Opera will need to constantly improve his or her artistic attainments through a long-term practice, so as to enrich and solidify the heritage. The representative bearers of Peking Opera typically have mastery of various forms of traditional Chinese culture, such as calligraphy and history, and they are very respected by the public. Peking Opera is unique in its perfect, romantic and abstract way of performing. It is the practitioners’ special expression of their feelings and aesthetic ideals. It is also an important symbol of Chinese cultural identity.

China 2010

Traditions of Si Sla Mlu are deeply rooted in the societies of Asian countries, including Cambodia. In Cambodia, Sla-Mlou has become an integral part of all Khmer traditional ceremonies from birth to death, as well as other religious ceremonies of both the people and the king. The royal word to call Mlu-Sla is “Preah Srey”. Mlu Sla is important at home, especially for the wealthy, to have luxurious things for keeping this Sla Mlu. Those things are made from wood, bamboo, Ror Peak, and silver or gold, as well as Kmok Mreak and fine designs, as they are not only used to store Sla Mlu, but also for home decoration, and even in large ceremonies at the royal palace. It is seen to be placed on the table near the place where the King sit down. Before the Khmer wedding, there is a ceremony called "engagement." In that ceremony, the elders and the parents of both sides "Si Sla” as a testimony of the engagement ceremony, and even have the words" Si Sla Pjoib Peak”. It is believed that Sla Mlu is a medicine and a sacred object because the Khmer therapist chews it to spit and blow to cure diseases (Tlos, Krech, Rerm, especially Peus Plerng…) or spitting to avoid the disease from harassing and expelling evil. About two decades ago, eating Mlu Sla was a common practice for both men and women, and some are even addicted to eating Sla. Mlu Sla is a snack to welcome guests who visit. That is why Sla Mlu is often planted in almost every house. Occasionally there is a burning of Kombor (from the shell of clams, snails, and sea snails) by itself. Locals understand that eating Sla makes teeth stronger and does not cause bad breath. Eating Sla makes the teeth darker and this may be the popularity of that generation. But the Khmer people say Si Sla, apart from Sla, there are other ingredients such as Mlu, Kombor, and Tnam Juk. And the way to eat is by applying Kombor on one leaf of Mlu leaf eat together with young or ripe Sla. If the elders are without teeth, Sla and Mlu will be grinded together so that he or she can eat afterward. Then squeeze a small amount of Tnam Juk and roll it between the teeth and the lips. Some Jok Tnam without eating Sla. The sla is not swallowed, it is spit out. The saliva that comes out is as red as blood and it will make the house dirty if there is nothing to put the saliva in. That is why we always see in every house there is a spittoon for saliva, and that spittoon is also a valuable tool for showing off the wealth, the same resources as the things that used to store Sla-Mlu. In literary texts, whether it is Lberk, poetry, or song, this Si Sla Mlu tradition is also included, and there are even more legends related to the origin of this Sla-Mlu.21 Nowadays, the Si Sla-Mlu tradition has declined somewhat, especially for people in the city and children because they no longer make their teeth black like before.

National Intangible Cultural Heritage, Republic of Korea Gakjajang refers to the skill of engraving calligraphic letters to be used for wood printing blocks or to an artisan with such a skill. The oldest existing print done with wood blocks is the Great Dharani Sutra of Immaculate and Pure Light made in the Silla Period (circa 57 BC – 935 AD), while the wood blocks of the Tripitaka Koreana, made between 1236 and 1251 during the Goryeo Period, are regarded as the most outstanding still in existence. It became common practice to use hanging boards containing engraved characters in royal palaces and temples, and even in private houses. Towards the late Joseon Period (1392-1910), this once exquisite skill went into decline, but the reliance on the traditional practice of wood block printing remained high until it was pushed aside with the introduction of modern photography and printing technology during the colonial period.

National Intangible Cultural Heritage, Republic of Korea This element encompasses the entire process of making Korean sauces and pastes out of soybeans, including preparing the necessary ingredients, making the sauce, and fermenting it. It is known that soybean-based sauces and pastes have been made in Korea since at least the Three Kingdoms period. During the Joseon Dynasty, there was a designated place to store sauces and pastes for the royal family, and a court woman assigned to their management. This indicates how traditionally important sauces and pastes have been in Korean culinary culture. The Korean practice of sauce and paste making—spanning the steps including growing soybeans, making bricks of fermented soybeans (meju), soaking the crushed meju in brine, and fermenting it—is distinguished from soybean-based sauce-making traditions in China and Japan. Characteristics unique to the Korean practice include producing two types of sauce from the soybean base: The crushed meju soaked in brine is fermented and then separated into a solid (doenjang, or soybean paste) and a liquid (ganjang, or soybean sauce). In addition, soybean sauce from the previous year would be added to the brined meju to deepen the flavor. The sauce and paste making tradition has been designated as National Intangible Cultural Heritage for its time-honored history, potential for advancing studies of cooking methods and culinary culture, and close associations with Korea's housing culture, seasonal customs, folk beliefs, and traditional science. Active inter-generational transmission and nationwide participation is another important factor contributing to its heritage value. * As sauce and paste making is being actively practiced across the nation, no particular holder or holder groups have been recognized for this element.

National Intangible Cultural Heritage, Republic of Korea This element encompasses the entire process of making Korean sauces and pastes out of soybeans, including preparing the necessary ingredients, making the sauce, and fermenting it. It is known that soybean-based sauces and pastes have been made in Korea since at least the Three Kingdoms period. During the Joseon Dynasty, there was a designated place to store sauces and pastes for the royal family, and a court woman assigned to their management. This indicates how traditionally important sauces and pastes have been in Korean culinary culture. The Korean practice of sauce and paste making—spanning the steps including growing soybeans, making bricks of fermented soybeans (meju), soaking the crushed meju in brine, and fermenting it—is distinguished from soybean-based sauce-making traditions in China and Japan. Characteristics unique to the Korean practice include producing two types of sauce from the soybean base: The crushed meju soaked in brine is fermented and then separated into a solid (doenjang, or soybean paste) and a liquid (ganjang, or soybean sauce). In addition, soybean sauce from the previous year would be added to the brined meju to deepen the flavor. The sauce and paste making tradition has been designated as National Intangible Cultural Heritage for its time-honored history, potential for advancing studies of cooking methods and culinary culture, and close associations with Korea's housing culture, seasonal customs, folk beliefs, and traditional science. Active inter-generational transmission and nationwide participation is another important factor contributing to its heritage value. * As sauce and paste making is being actively practiced across the nation, no particular holder or holder groups have been recognized for this element.

National Intangible Cultural Heritage, Republic of Korea Records tell us that on the Korean Peninsula, embroidery started during the Three Kingdoms Period (circa 57 BC – 668 AD). During the Goryeo Period (877 – 1394), the practice became so widespread that it was adopted even on the clothes of ordinary people. As a result, embroidery was prohibited several times. With the start of the Joseon Period (1392 – 1910), the practice developed further and was divided into royal embroidery, exquisitely made by skilled court ladies, and the others. Looking at how a piece of embroidery is made, first the cloth to work on is fixed onto a frame and a rough sketch is made on it. Upon the completion of embroidery, the frame is shaken to remove dust. Then, a thin layer of paste is applied to the back of the embroidered surface so as not to let the stitches scatter. The embroidered piece is then placed in the shade to dry and removed from the frame. Embroidery has developed as a reflection of Koreans’ living environment, customs, and beliefs.

National Intangible Cultural Heritage, Republic of Korea Sagyeongjang can refer to either the art of copying Buddhist texts or to the masters of this art. Sutra copying enjoyed its heyday during the Goryeo Dynasty when Buddhism gained widespread popularity. During the reign of King Chungnyeol, the Goryeo court dispatched to China hundreds of Buddhist monks trained in sutra copying. Although sutra copying declined during the Joseon era with the adoption of Confucianism as the governing philosophy, the Buddhist practice lived on with the support of certain royal family members and Buddhist temples. The ink transcription of the Avatamsaka Sutra (Flower Garland Sutra) from the Unified Silla era, designated National Treasure, is the oldest surviving artifact in Korea testifying to the sutra copying practice. The art of sutra copying is generally comprised of three parts: transcribing text, reproducing byeonsangdo paintings, and decorating the cover with a design of Buddhist figures or plants. It is further divided into 10 different steps: color formation with gold powder, glue making, surface treatment of the paper, paper cutting, connecting paper sheets, line drawing, writing text by hand, drawing byeonsangdo paintings, decorating the cover with a drawing, and treating the cover with gold powder. It demands expert knowledge of calligraphy, Chinese characters, Buddhist theory, and painting. Furthermore, intense concentration over long periods is essential. * Sagyeong (寫經): The practice of transcribing Buddhist scriptures or the resulting transcripts. Sutra copying is intended to disseminate Buddhist texts or cultivate merit. * Byeonsangdo (變相圖): Paintings illustrating the teachings of the Buddha