김치 담그기 이어 장 담그기도 국가무형문화재
South Korea has designated a sauce-making tradition as an intangible cultural asset.
According to the Cultural Heritage Administration the country's age-long practice of making soy sauce and bean paste will be registered as the 137th intangible cultural heritage.
The method has been handed down through countless generations.
The tangy, savory flavor of the sauces, or Jang provides the staple flavor for many of Korea's favorite dishes.
Making and storing fermented foods for winter was done collectively in family units... or even on a community-wide scale, promoting social exchanges and cooperation.
South Korea has designated a sauce-making tradition as an intangible cultural asset.
According to the Cultural Heritage Administration the country's age-long practice of making soy sauce and bean paste will be registered as the 137th intangible cultural heritage.
The method has been handed down through countless generations.
The tangy, savory flavor of the sauces, or Jang provides the staple flavor for many of Korea's favorite dishes.
Making and storing fermented foods for winter was done collectively in family units... or even on a community-wide scale, promoting social exchanges and cooperation.
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