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Traditional technique of making Airag in Khokhuur and its associated customs marks_1
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  • Manage No, Sortation, Country, Writer ,Date, Copyright
    Manage No EE00000135
    Country Mongolia
    ICH Domain Oral traditions and representations Performing Arts Social practices, rituals, festive events Knowledge and practices about nature and the universe Traditional craft skills
    Address
    Although it has been practiced everywhere in Mongolia between the Gobi desert and the high mountains in the north, depending on natural (pasture) and geographical conditions and climate differences, the airag making in khokhuur is practiced basically in the central areas of Mongolia. There is a core area of airag making practices and tradition from which are disseminated second branches. This core area which stretches from north to south over 200 kilometers firstly, covers the Orkhon and Tuul rivers’ valley, namely the territories of some soums of Arkhangai, Bulgan, Tuv and Uvurkhangai aimags. Secondly, core area covers the Ongi and Taats rivers basin, namely the territories of some soums of Uvurkhangai aimag. Second branches of communities – airag makers cover firstly, the Basin of Kherlen River, namely the territories of Khentii, Tuv and Dundgovi aimags; secondly, cover the Gobi zone, namely the territories of some soums of Dundgovi and Umnugovi aimags.
Description 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.
Social and cultural significance Mare’s airag and airag making, and its consumption bear socio-cultural information that reflects and explains the essential characteristics of social relations of the communities of herders. In other words, in general, mare’s airag and its consumption carry along a vivid tag of the cultural identity of the Mongol Nation. Airag is a matter of honor for Mongolian people, for airag makers and its custodians in particular. Foaming tasty airag has dietetic value and is an important part of daily diet of Mongolians. It is nutritious and easily digestible beverage which contains different proteins, fat, minerals, A, C and some B vitamins and a sufficient amount of amino acids essential for human body. In addition, scientific studies reveal that it is very effective for curing various diseases such as tuberculosis, neurosis, anemia, arteriosclerosis and the decrease of gastric acid secretion and etc. Therefore, this medical beverage is today included in the menus of the numerous health resorts of the country. Airag is a symbol of happiness because Mongolians consider the white color as sacred. Airag plays an essential role as symbolic beverage in the everyday life of herders as well as during the various social celebrations. Airag is broadly used in making offerings for sacred mountains and sites, and in airag libation rituals to honor the heaven and earth. There is a nice and famous custom of sharing airag during such social events. This custom boosts a cohesion among members of society and represents an important symbol of national solidarity.
Transmission method Historical sources written in the XIII and XIV centuries such as worldwide famous “Secret History of the Mongols” and works of Herodotus, the great historian of ancient Greece in V century BC, the famous European travelers from XIII century, Marco Polo (Italian) and Guillaume Rubrouck (French) have mentioned about longstanding living tradition of airag making. Such traditional airag making method has been evolved and passed down orally and visually through home-practicing by family members in close cooperation with neighbors, friends and relatives who all join in tethering foals, milking mares and celebrating activities. From a tender age, children witness and learn all the processes of these techniques. Recently, since 1990, in comparison with the Soviet period, Mongolian national tradition, folk knowledge, rituals and various fests have been revived and performed actively. This phenomenon has increased the demands for greater mare’s airag and thus encourages airag making practices and its consumption. In the framework of introducing UNESCO’s Living Human Treasures Program into Mongolia, talented ICH bearers and performers, were identified and awarded. These bearers were invited to organize the master-to-apprentice training schools, which was resulted in considerable increase of a number of young bearers and practitioners. For the last decade, various training courses conducted for young herders and newcomers into pastoral husbandry which include certain themes and topics related with airag making into their training programs. Scientists and professionals study a mare’s airag and traditional airag making techniques and support its transmission.
Community Traditionally the communities concerning mare’s airag making tradition were all the nomadic herder’s families throughout Mongolia. Therefore, it could be considered that the entire Mongolian nation is concerned with this tradition but main bearers and practitioners of this element now are herders who mostly live in the central part of Mongolia. These nomadic people are the true custodians of the traditional knowledge and skills regarding the unique technique of making fermented mare’s milk - airag in Khokhuur (cowhide vessel or bag) and also making the khokhuur. Those families who bear the traditional knowledge and skills of khokhuur making also concern with this group of people. A variety of socio-cultural entities such as local communities and co-operations of herders, airag makers, horse trainers, associations of long song singers, Morin khuur (horse-head fiddle) players, schools and others also are involved in and support airag making and transmit this national tradition. Main bearers and practitioners are nomadic herders, in particular whose family has its own horses. They inherited by their parents not only a certain number of horses and mares, but also the related traditional practices and knowledge of airag making. This has kept the tradition alive for thousands of years till now. In general, functions and duties are distributed among family members but nowadays this is not followed as exact rules. The main role is played by the male head of the family: he is responsible for caring for and tethering horses and the quality of airag, and celebrating activities. But for milking mares and churning milk in the khokhuur are mostly the responsibility of women and children. These are intriguing cultural customs that revealed amazing and voluntary aspect of gender roles. The knowledge and skills of the preparation and maintenance of the yeast for fermenting the first airag next year is specifically important. Otherwise goat yogurt or fermented millet, rhubarb or Agriophyllum may also be used as yeast. The making of khokhuur is one of the oldest branches of Mongolian traditional handcraft. These need a special knowledge and practices. The khokhuur and related equipment are made by skillful families or persons who possess the centuries-old knowledge and skills. Therefore, local communities of herders in certain area have several experienced, skillful and trustworthy families or persons who are bearers of such techniques of preparation and maintenance of yeast and khokhuur.
Type of UNESCO List Representative List of the Intangible Cultural Heritage of Humanity
Incribed year in UNESCO List 2019
Keyword
Information source
National Center for Cultural Heritage under the Ministry of Culture of Mongolia
http://www.ncch.gov.mn
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