Construction, Traditional Items, Agricultural Techniques, Natural Remedies, Industrial Processes, Hunting Techniques, Household Items, Cooking Techniques


Bamboo water bottles are used mainly for personal hydration when traveling. They are easy to make and are extremely effective at keeping water cool due to the insulating properties of the bamboo. A bottle can sit in the sun for a number of days before the water inside warms at all. The bamboo material is also tough enough to hold up to wear and tear.


The woven ball is used by the children of the community in various games. They are relatively easy to make and are made from the leaves of a palm frond. Most children know how to make these because they are simple and the materials are easily accessible. A completed ball will end up being roughly the size of a toddler’s fist. The total time it takes to make one of these balls is generally around three minutes.


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Amut rope is a type of rope made primarily in the Wain Mountains in the Morobe Province of Papua New Guinea. This particular type of rope is relatively easy and inexpensive to make because it is made directly from the fibers of a common cactus plant and does not require a complicated weaving process. The rope is used in organic farming at Pacific Spices and has proven to be a durable alternative to nylon rope.


Yak milk is in abundant supply for the herding communities of Central and Western Mongolia. While there is limited caloric diversity in many communities, multiple products are derived from milk for their flavor, texture and digestive properties. One of the most prevalent foods is yogurt. Yogurt production in Mongolia does not involve the industrial denaturing of bacteria common in industrial cow milk yogurt production. Why this step is avoided was not discussed, but could be an area for future inquiry.


As is the case with everything in nomadic society, animals which are slaughtered for protein must be cleaned in a way that preserves the entirety of the animal for consumption. The people in the Northern Province of Mongolia have developed a method of slaughtering animals that lets nothing go to waste.


Nermel Arhi is a traditional vodka made from fermented yak milk from the Arkhangai aimag. Nermel Arhi is a favorite drink of the people in the city and is an expected gift from anyone who travels to the countryside. It has a taste that can be compared to Saki. Nermel Arhi (also called "airag") is one of the premium dairy products of the yak herders. The heated leather strap at the top of the still is used for the treatment of back and kidney pain. Immediately after removal from the still, the strap is wrapped around the waist to provide heat treatments to the lower back region.


Where broths, water, or other cooking liquids are used in other cultures for cooking food, coconut cream or milk is often used in the Qaqet culture. This is largely due to the availability of the coconut and its nutritional value and flavor. Coconut cream is often used as the base ingredient for soups and as a cooking liquid for rice, greens, taro, and other vegetables.


Khorkhog is a Mongolian dish made by utilizing heated stones to sear meat and various vegetables in a metal container. The exact process by which Khorkhog is made begins by gathering smooth, rounded stones and a fuel for burning (wood, cow dung, etc.), as well as a metal bowl or pot with a lid.


Hot cooking stones are often used in order to heat and cook food without directly exposing it to the heat of the flames, embers, or ashes of a fire. The stones selected for cooking have very specific thermal and density characteristics. The average cooking stone is about the size of a grapefruit or a large orange. It is typically smooth like a river stone and is generally brown or gray in color. This allows for a low-maintenance cooking process that can occur without constant supervision.


River stone cooking is used to distribute heat evenly through the cooking process. In many areas of Mongolia, there is limited access to clean water so once the cooking is complete; the extracted stones are passed around to everyone at the meal. The stone is passed between their hands for 30 seconds purifying and disinfecting their hands.