Materials
customs
ICH Materials 261
Photos
(148)-
Rituals and customs tent
Art Council of Mongolia, Culture Naadam Project
Mongolia -
The customs of visiting gods, Toshidon in Koshiki Islands
03: Children are asked to touch the nose of Toshidon
Japan -
The customs of visiting gods, Toshidon in Koshiki Islands
02: Children are given rice cakes from Toshidon
Japan -
The customs of visiting gods, Toshidon in Koshiki Islands
Toshidon is a religious event held on New Year’s Eve on Shimo-Koshikijima Island in the city of Satsumasendai, Kagoshima Prefecture. The Toshidon deities are said to visit on the evening of December 31, riding headless horses. Children of ages three through eight come out to meet them in order to be given large rice cakes called toshimochi.\n01: Toshidon holding a dialogue with children
Japan -
Mazu belief and customs(1)
China
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CHAPOTI, noni tunuk
A kind of thin bread similar to lavash baked in the tanur – national oven. Chappoti is a popular bread of the tableclothes of holidays, celebrations and weddings.
Tajikistan -
Traditional technique of preparing the dairy products
Mongolian traditional food is adjusted to the condition of the nomadic way of life. It is divided into milk or white products, meat or red products, and vegetable or green products. During summer and autumns, Mongols prefer to consume various different dairy products from milk of five livestock animals. Dairy products are generally produced by boiling, fermenting, distilling, brewing, extracting, separating or drying. Traditional food is dairy products, meat and green food or grain. Mongols do “Airag” from the mare’s milk, and do milk skim, youghurt, aaruul (oblong), with and orange eezgii, tsagaan tos (derived from the skim), tsorom by milk from sheep, goat and khoormog and aaruul from camel milk. Additionally, smoking, drying and preserving the meat from goat, cow and camel for making borts and shuuz. In addition, khorkhog, boodog, buuz and khuushuur and various different meals are made from sheep, goat and meat from hunting.
Mongolia -
CHAPOTI, noni tunuk
A kind of thin bread similar to lavash baked in the tanur – national oven. Chappoti is a popular bread of the ta-bleclothes of holidays, celebrations and weddings.
Tajikistan -
CHAPOTI, noni tunuk
A kind of thin bread similar to lavash baked in the tanur – national oven. Chap-poti is a popular bread of the tableclothes of holidays, celebrations and weddings.
Tajikistan -
Customs of anklebone games
In the culture of Mongolians, some of the bones of the animals are used and respected in the worship, ritual and traditional games. The anklebone of animals is one of these respected bones. Since Mongols have domesticated the livestock animals, they have created the culture of the anklebone as well. There are about 120 variations of anklebone games, such as “Horse race”, “Milking mare”, “Catching anklebones”, “Anklebone guessing”, “Flick anklebones”, “Throwing a khomboroo”, “Set four difficult”, “Birth of Camel”, “Multicoloured turtle”, “Anklebone shooting”, and so on. Playing games with anklebone is helpful to the nurture of children, and it gives them a chance to check their speed and sight, and let them recognize the appearance, age and sex of animal, and to learn the insight to love and protect animals, and to develop their language and mentality. Additionally, this game has an effective influence to the growth of creative and nurtured person through mother language, folk literature and folklore.
Mongolia -
Traditional technique of preparing the dairy products
Mongolian traditional food is adjusted to the condition of the nomadic way of life. It is divided into milk or white products, meat or red products, and vegetable or green products. During summer and autumns, Mongols prefer to consume various different dairy products from milk of five livestock animals. Dairy products are generally produced by boiling, fermenting, distilling, brewing, extracting, separating or drying. Traditional food is dairy products, meat and green food or grain. Mongols do “Airag” from the mare’s milk, and do milk skim, youghurt, aaruul (oblong), with and orange eezgii, tsagaan tos (derived from the skim), tsorom by milk from sheep, goat and khoormog and aaruul from camel milk. Additionally, smoking, drying and preserving the meat from goat, cow and camel for making borts and shuuz. In addition, khorkhog, boodog, buuz and khuushuur and various different meals are made from sheep, goat and meat from hunting.
Mongolia -
Palov culture and traditions
Palov culture and traditions have been included into the “Representative List of Intangible Cultural Heritage of Humanity” in 2016.Palow (or osh) is the most beloved and highly regarded food among Uzbeks. It is spread in all regions of Uzbekistan. Palow accompanies Uzbeks throughout their lives. It is prepared on different occasions. These are: on the occasion of the birth of the first child (aqiqa oshi); on the occasion of circumcision ceremony (sunnat toyi oshi); on the occasion of engagement ceremony (fotiha toyi oshi); on the occasion of seeing off a bride to the house of a groom (qiz oshi);in connection with wedding, for men only (nikoh oshi); in connection with wedding, for women only (khotin oshi);after wedding,only for friends of a groom ( k u y o v o s h i ) ; o n the occasion of child’s birth and carrying out “ b e s h i k k a s o l - ish” ritual (beshik toyi oshi); on the occasion of commemoration of the deceased (ehson oshi); on the occasion of anniversary of death day (yiloshi). Thus it serves to unite people for different events.
Uzbekistan