Fryed potatoes - a kind of hastily dish. Cut potatoes will be fried with meat or egg in the oil.

In earlier times, Bhutanese traveled as far south as possible to buy salt, spices, and other basic products in the nearest border towns. Pasakha (formerly the southern gateway) was an important business center for the people of western Bhutan because of its proximity to the nearest Indian towns. After an arduous journey of more than 20 days through the high mountains and after nights spent in the cold, dense jungle, the villagers then reached their home, bringing their daily supplies. A young man from the village of Bja-wo once set out for Pasakha to buy supplies. Upon his return, as he prepared to spend the night in the forest, he lay down under a large tree, placed the heavy basket under his head to rest, and stared up at the sky. He saw the bright moon almost smiling at him and the stars twinkling around him. He thought about the number of nights he would have to spend like this, and wondered if the stars and moon would keep him company during his journey home. He continued his journey home during the day, spending each exhausting night under bushes and trees. Each evening he looked up at the sky and noticed that the brightest star seemed to get closer and closer to the moon each night. When he returned home a few days later, the young man, suspecting an interesting observation in the sky, wanted to know how close the star had come to the moon. The following night, he looked up at the sky and found that the star had come so close to the moon that it almost looked like it was interacting with the moon (this was the narrator's exact interpretation). It was a unique discovery that symbolized a happy moment. Incidentally, the day he made this discovery was the 15th of the 10th month, one of the most auspicious holy days in the Bhutanese lunar calendar. Therefore, the festival of Bja-wo Karma Nya-ru (conjunction of the Pleiades and the full moon) is believed to have originated in Bja-wo village and is still celebrated with great enthusiasm. Nowadays, it is also popularly known as Dogar Nya-ru. Nya-ru is celebrated on the 15th day of the 10th month of the Bhutanese lunar calendar and is considered a special occasion where family and friends scattered all over Bhutan gather on this day and celebrate the auspicious day in each and every home with festivity and joy. On the 13th and 14th day of the 10th month, people who work in the cities, students, businessmen, relatives and basically all people who are from the village gather to celebrate Nya-ru. In this village of Nyo-yue dhuen (old name) or Khamda Sali Chiwog (sub-block) as it is commonly known today, people prepare for the big event by washing their clothes, cleaning themselves, tidying their houses and the men discuss archery that will take place during Nya-ru while the women prepare the menu for the special day in the house and make preparations for Ara (locally brewed wine) and other drinks.

Agriculture is the practice of cultivating plants and livestock and over centuries, rise in agricultural has contributed in the growth civilization. Early people have developed and improved varieties of plants and till date the practice is considered to be the important aspect of Bhutanese livelihood. It is one of the sources of income as over69% of the population here, directly depends on it for their livelihood (MoAF, 2011). In 2011, agriculture sector accounted for about 17.7% of the total GDP of the country (RNR Statistics, 2012) Asham (Maize) plays a critical role in the entire life of given economy and is a pre-dominant cereal crop for the eastern part of the Bhutan for many years contributing to more than half of total maize production in the country. Asham cultivation was one of the main cereal as well as cash crops that supported and supports lively hood for major households in the part of the country. To these days, the practice and culture of maize cultivation is one of the main live hood and sources of income. Most communities in the eastern part of the country depend on cultivation of Asham to produce following products: •\tKharang- grits, grind maize used as staple food •\tAsham me-gogni- roasted corn •\tAsham bokpi- corn flour •\tTengma- roasted and pounded maize •\tAsham mu-nang- a local term for popcorn •\tZhu- brewed alcohol Apart from above products, asham is also used as cereals for bartering during the olden days to exchange with wooden and bamboo products produced from other parts of the Dzongkhags. Moreover people also used to exchange with rice, chili, meat and dairy products within or outside the community. People used to offer asham, kharang and bokpi to monks and gomchen(great meditation masters) as they visit begging for cash and kind. Asham and its product were also used during the religious rituals at households. Crafting of Torma (Sacrificial ritual cakes) and Sur (Smoke offering) during the rituals were done by using corn flour. There has been lots of transformation in the culture, practice and process in cultivation maize in the region due to introduction of hybrid seeds, improve in tools and technologies used compared to old and traditional ways of cultivation.

The practice of Bon traditions was widespread in Bhutan long before the arrival of Buddhism, and it retains influence in Tshapey village. Previously people practiced animal sacrifice and had faith in nature. With the advent of Buddhism in the country, many elements of Bon dissipated even as Bon rituals continued. Taking on a fusion of Buddhism and aspects of Bon, this became known as Bo-kar, white Bon. This especially allowed Bon rituals to be performed without sacrificing human lives. Den-zha, a local festival in the village of Tshapey, is one of many such Bo-kar practices. This festival is about appeasing Ke-lha the deity of birth, or the local deity known as Nyep Dangnap, who is commonly worshipped as the protector of the Tshapey community. The deity's dark appearance is said to have given her the name Dang-nap, which is further exemplified by the deity's black mask that can be seen in the Lhakhang, temple, today. The Lhakhang, locally known as Haa Goenpa, or monastery. It is believed that the Goenpa was built on the spot where a dove miraculously landed. The dove is considered to be the Nob Denshap, heart emanation, of the Jowo image of Buddha Shakyamuni of Lhasa, Tibet. It is located about seven kilometers from the road. The most important Nangten, or relic, at the Lhakhang is a large statue of the Jowo Shakyamuni. It is said that any wishes or prayers made before the Jowo will come true. In earlier times, the Tshapey community took care of the Lhakhang, but in 1998 it was given to the Zhung Dratshang Central Monastic Body. It was severely damaged by an earthquake and renovated in 1992. Currently, eight people live in and around the Lhakhang - five Tshampa meditators, one Kunyer caretaker, and one Lopen or Lam the spiritual master. On this occasion, the members of the Tshapey community, including those who have moved away to other places, gather at the village Lhakhang to make Nyen-dhar monetary offerings. If they cannot come, they must come and make Shag-pa confession immediately after the festival period.

The practice of propitiation and timely offering (Choed-pa means "offering") of food and drink to the deities has long been found in the history of the people of Bhutan. Although most of these ancient practices have not been put into words, many of these sacrificial rituals to nature gods and deities are still practiced in most parts of Bhutan. These beliefs remain strong as people seek protection from evil spirits, sickness, during disease and famine, and wish for blessings and prosperity. The sacrificial ceremony is held annually on the 15th day of the first month of the Bhutanese lunar calendar. The 15th day is considered the most auspicious day of the month. Depending on time availability, the ceremony can also be held on the 10th day of the first month, but the 15th is the preferred day. The Choedpa ceremony takes place on the mountain top where Jela Dzong stands at an altitude of about 3000 meters above sea level. Jela Dzong (fortress) was built in ancient times to defend enemies. Therefore, the whole area is called Jela Dzong. The fortress is under the care of the government and has been converted into a Lhakhang (temple) where a Lam (teacher) has been appointed and some monks study and live under him. There are no human settlements except for the nomads and yak herders who camp nearby and graze their yaks in the meadow. It takes about 5 hours on foot to reach Jela Dzong from the nearest village downhill. In earlier times, this sacrificial ceremony was important for the well-being of the family and the entire household. With the passage of time, this custom has lost its significance. Nowadays, only a handful of people make the effort to pack their belongings and head up the mountain. Changing times have meant that the 5-hour journey to Jela Dzong is considered too arduous and time-consuming. Instead, some people have considered simplifying the ceremony and going to a nearby mountain peak, only an hour and a half away, to perform the ceremony. It is debatable whether this will work, but according to Ap Dorji, villagers seem to admit that it has worked so far. Still, it is obvious that many things have changed and the custom is losing its meaning.

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.

Bhutan, embodied with rich and unique culture heritage has largely remained intact for centuries because of its unique way of preserving its culture and tradition over the generation and of course being isolated from the rest of the world. Rukubji, a geopolitically located snake head village under Sephu Gewog (block) in the premises of Wangduephodrang Dzongkhag (district) celebrates Lochu. Lochu is the native sacred festival were offering for the wellbeing of locality led by Phajo (local shaman) with 25 Pazab (soldiers or guard) particularly performed. Lochu is said to be sacred performance initiated in around mid of 10th and 11th century after Zhabdrung Tshenden Dhelwa subdued the demonic forces and made into local deity (Phola) of the place. The villagers do a grand offering to the local deity to bring peace and happiness. In the past a sheep is slaughtered and made offering to the local deity. In recent times, the bonisim culture was being stopped and alternative offerings like forelegs/hindleg and ……. of a cow are done to appease the protector. Zhabdrung Tsenden Dhelwa was born in Tibet. It was around in mid of 10th and 11th century where Zhabdrung Tsenden Dhelwa visited the place. The place was not blessed by any other Lamas and it is said that first lama to visit in the region was Zhabdrung Tsenden Dhelwa where he subdued many demons and sanctified the place. Lochu was conducted consecutively every 3 years. It is believed that, failing to perform the offerings would bring bad luck, natural calamities such as flood (happened some 7-8 years ago) and the harvest of any crop (potato being the main cash crop of the locality) would be befallen. It is also believed to be said that the local deity, in order to bless the community with peace and happiness, an old man is always assigned to offer prayers to local deity (Phola) to bring peace and prosperity in the community. It so happened that one day the old man knew that due to his old age, worried that he wouldn’t be able to render his service in offering to Phola thereafter. Legends are being past that the local deity appeared before him and enlightened him with wisdoms. The old man, upon this wisdom advised his communities to conduct the Lochu on 5th or 6th day of every twelfth lunar month of the third year. Thereon, the festival is being celebrated in winters of every third year. Far and near community witnesses this festival and the locality celebrates grandeur day with feast and ceremony. It is said that in the olden days lochu is annually conducted on the 5th or 6th day of the twelfth lunar month. However, as time passes the communities could not conducted annually and made to conduct in every 3 years. Alternatively, if the locality couldn’t celebrate this occasion, the community comes together annually and recites Kangyuar (translated words of buddha) to bring good luck in community. As the time passes by, the community face problems like, finding Phajo (Shaman) since it is said that the way of offering is different. A man from every household was mandatory in the past for Pazab. As the time passes, 25 Pazab are required for the day which are mostly performed voluntarily. The community fears that the next celebration wouldn’t happen as there is no Phajo for the day. The previous one is unable to perform due to his illness.

Pilaf with macaroni. This kind of dish is not so old. That is prepared with macaroni, meat, onion, carrot, potato and oil.

Sup with macaroni. This kind of dish is not so old. That is prepared with macaroni, meat, onion, carrot, potato and oil.

Pasembor or Pasembur is also known as Malaysian Indian Salad. This dish is a mixture of cucumber slices, onion, potato, bean curd, bean sprout, dried shrimp, crab fried in spices and fried squid, served with sweet and spicy peanut gravy. The gravy is akin to the gravy of the gado-gado (mixed vegetable salad) dish or satay (grilled meat in a skewer). This dish is normally taken in the afternoon as a vegetarian diet if not mixed with seafood. Traditionally, the Tamil Muslim pasembor seller turns his motorcycle as a kiosk for the preparation and selling of this dish. Nowadays, the seller moves about using a small lorry.

A kind of sup which is cooked in the jug. That is prepared with meat, rump, onion, carrot, potato and oil. It is cooked in the tanur (oven for baking bread) or in the fire-place.

Traditional dish with pieces of breads. Bread pieces will be put on the fried meat, onion, potato in the pot and they will be stimmed.