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.

National Intangible Cultural Heritage, Republic of Korea Tidal flats, nicknamed "sea fields" in Korea, have long provided an important source of livelihoods for local people. The traditional practice of maintaining tidal flats as communal property has been transmitted to the present in the form of village cooperatives. Korean tidal flats are a treasure trove of diverse ocean resources and have held a disproportionate influence over the formation and development of the nation’s diet. \t The practice of harvesting shellfish and other invertebrate animals in coastal wetlands enjoys a long and steady history on the Korean Peninsula. The western and southern coastal areas have produced many large shell middens dating to the New Stone, Bronze, and Iron Ages all the way to the Goryeo Dynasty. Written records on tidal flat harvesting can be found in a book on seafood from the Joseon period—Jasan eobo by the Practical Learning scholar Jeong Yak-jeon (1758–1816). Tidal flat harvesting involves a number of performative rites, enriching Korean culture and traditions. The most well-known community tradition associated with it is the gaet je, a seasonal festival praying for a good harvest. In addition, there are separate community rituals for predicting the quantity of the catch or to celebrate a good harvest. Tidal flat harvesting has been designated as National Intangible Cultural Heritage for the following reasons: It possesses a time-honored history with many active transmission communities over an extensive area; This history is supported by written records from at least the Joseon period; The diverse skills and techniques manifested in tidal flat harvesting hold great potential for academic research; There are many unique rites and festivals associated with tidal flat harvesting; The practice shows great local diversity through, for example, the different tools applied; and It continues to serve as an important source of livelihoods in Korean communities. As tidal flat harvesting is being transmitted across the western and southern coastal areas in many villages, no particular individuals or organizations have been recognized as official holders of this element.

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.

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 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.