Traditional sup cooked with grind grain, herbs and meat.

Traditional sup cooked with grind grain, herbs and meat.

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Moshkichiri is one of the most delicious and substantial food among Uzbek national foods. For preparing moshkichiri the onions are cut and fried during 5 minutes in heated oil. Then the meat is put to the pot (lahm meat, fat, gut, etc.). Once the meat products are roasted cold water is poured.nAfter that, green beans are added and the boiler is slightly bated. Thus the soup is boiled about 30 minutes or more until all the green beans are opened. After all the bean has been fully opened, the rice is washed in a small bowl and added. After a while salt is added and the fire rised to an average level. The pot is permanently mixed so that the containers do not get into the bottom. When the moshkichiri is slightly liquid, the fire is turned off and the meal is put to the bigger plate. a pre-made topping is put on top of it. To prepare the peanut butter onion sauce, finely chopped onion is fried until it is red and the onion turns brown.

Nom Banhchok, a type of locally made rice noodle, is a very popular food that can be found all over Cambodia. The noodle can be served with different kinds of sauces or soup, from a simple mix of salt and chilly or a mix of fermented fish paste and chilly and herbs to the red curry, or the most popular one, the samlor proheur or also known samlor Khmer (fish lemongrass soup). The last is generally served with fresh vegetables including cucumbers, long beans, bean sprouts, banana flowers, water lily stems, and so on. Although popular, it is not a staple food like cooked rice. It is eaten once in a while or on a special festival with a large gathering of people.

In the rugged landscapes of Timor-Leste, where dry seasons can stretch long and food insecurity remains a reality for many, the people have long relied on their deep knowledge of wild, resilient crops. Among them is Koto-Tisi—a hard, dark wild bean that offers vital sustenance but must be carefully prepared to remove its natural toxins. What might appear at first glance to be just another seed is, in fact, a symbol of survival, ecological wisdom, and ancestral resilience.\n\nThe bean is typically found growing on hardy, thorny shrubs or climbing vines in semi-wild areas. It is gathered primarily by women, who know when the pods are ready to be picked and how to handle them safely. The challenge lies not in harvesting but in transforming Koto-Tisi into something edible—an intricate cooking process that has been passed down through generations.\n\nPreparation begins with repeated boiling and rinsing, sometimes up to five or six times. Each round helps to leach out the toxic compounds present in the bean. The water must be discarded each time, and the beans carefully watched to ensure that they soften without disintegrating. After boiling, the beans are often sun-dried and stored for later use, to be boiled again before eating or ground into a starchy paste.\n\nThe process is labor-intensive and demands both patience and precision. Elders in the community emphasize that the knowledge of how to process Koto-Tisi is not written in books—it lives in memory, movement, and the rhythms of daily life. To rush the process or ignore the sequence could lead to poisoning. For this reason, children are taught to observe closely, assisting their mothers or grandmothers and gradually learning the delicate balance between danger and nourishment.\n\nIn times of drought, scarcity, or natural disaster, Koto-Tisi becomes a lifeline. Its ability to grow in harsh conditions, with little water or care, makes it a dependable fallback when cultivated crops fail. But it is more than a survival food—it is also a testament to how culture and ecology intertwine. The knowledge required to use it safely reflects a deep respect for the land, a skillset honed through centuries of careful experimentation and oral transmission.\n\nToday, as dietary patterns change and imported food becomes more available, the practice of preparing Koto-Tisi is fading in some areas. But in others, it remains a respected tradition—especially among elders who see it not only as food but as a story, a ritual, and a reminder of community strength in the face of adversity.

This book explores creative and historical traditional food of the world through the articles provided by sixteen authors from different countries. Food is a critical element in human life and is intimately linked to the history and identity of individuals and communities. Traditional food and food ways of a community, region, or an ethnic group have become unique practices through close interactions reflecting the diverse features of the community, including the natural environment, society, politics, economy, and culture. Traditional food and food ways are then firmly embedded in the community while they are transmitted, adapted, and recreated across generations. As such, traditional food is an indispensable element in communal life and is the root of life. This book presents information on ICH reflected in traditional food and allows readers to explore the intangible value of traditional food through historical backgrounds and stories concerning the food.

Since the beginning of 1950s, the Institute of Language and Literature at the Academy of Sciences in Mongolia has initiated sending the survey teams, 1-3 times a year, for researching and gathering data on oral literature and local dialectics. The initiation of above activities has set the groundwork for official establishment of a new archive with written documents and magnetic audio tapes, utilization for research purposes and the maintenance. Along with sending the survey teams, individuals/bearers were invited to the Institute from the local areas and their repertoire were recorded on magnetic tapes.\n\nAs a result, a rich repertoire of the epics, folk tales, folk songs, benedictions, odes, riddles, proverbs and other main elements of Mongolian oral heritage in their local dialectics and characteristics were succeeded to be recorded and collected at once as never before. The language and dialects that have already lost their distinctiveness or absorbed into the central one, now already the extinct forms of oral literary expressions and heritage are remained and preserved on magnetic tapes. This fact is raising the historic and academic values more for those original forms which were preserved on the magnetic tapes.\n\nDue to the fact that the most of the magnetic tapes being kept at the Institute are more than 60 years old, the storage period of some of the tapes has already been expired. Also, the un-proper storage conditions have caused some tapes to get dried, clung to one another or fractured. Due to above reasons, the inevitable need has risen for restoration and digitization of these magnetic tapes as well as improvement of the storage conditions and environment. Accordingly, since 2008, some efforts have been made towards restoration and digitization of these superannuated magnetic tapes within the internal capability and capacity of the Institute. Although, due to the lack of capable human resources, finance and proper tools and technical equipment, these efforts to restore and digitalize faced several obstacles and have shown un-successive results.\n\nIn 2009, the authorities of the Institute have introduced to the Foundation for the Protection of Natural and Cultural Heritage their request to cooperate. Since, the organizations have started to collaborate on the possibilities to restore and digitalize the superannuated magnetic tapes. Accordingly, the Foundation for the Protection of Natural and Cultural Heritage proposed to ICHCAP to continue the Joint Project and take measures for restoration, digitization of the superannuated magnetic tapes, and distribution and dissemination among general public.

ICH Courier is the quarterly magazine on ICH in the Asia-Pacific region issued by ICHCAP since 2009. Every issue has its own theme under the title of the Windows to ICH, and the theme of the Vol 21 is 'Traditional Pottery Making.'

The 2018 Sub-Regional Meeting for Intangible Cultural Heritage Safeguarding in Northeast Asia jointly organized by ICHCAP and the UNESCO Beijing Office and hosted by the Mongolian National Commission for UNESCO, was held on 10 and 11 October 2016 in Ulaanbaatar, Mongolia under the theme of ICH education: towards joint collaboration for promoting ICH in formal and non-formal education\nThis report is composed of country reports and case studies discussed at the meeting and generated participation from five Northeast Asian Member States—namely DPRK, Japan, Mongolia, China, and ROK—and international experts as well as the outcome document.