Seoul, Nov. 12 (BNA): Korea’s tradition of making fermented sauces using soybeans is likely to be added to the United Nations Educational, Scientific and Organisation (UNESCO) list of intangible cultural heritage.
UNESCO said its deliberative body has categorised knowledge, beliefs, and practices related to jang-making in Korea as recommended for inscription, according to the South Korean News Agency (Yonhap).
Jang is a traditional Korean fermented soybean-based condiment foundational to many Korean dishes.
As one of Korea’s long-standing food traditions passed down through generations, jang-making encompasses not only the sauce itself but also the entire process, from ingredient preparation to the final product.
Even among cultures that consume fermented soybeans, Korean jang is noted for its uniqueness.
The jang-making culture, if inscribed, would be South Korea’s 23rd entry on the UNESCO list.
The Korean clothing custom, if included, will be the North’s fifth entry on the intangible heritage list.
S.S, Z.H, s.a
