It is almost certain that Korea’s traditional jang making culture will be listed as UNESCO Intangible Cultural Heritage of Humanity.
The evaluation body under the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage of UNESCO has reviewed Korea’s jang making culture and has recommended its inscription.
This signifies that the jang culture, which includes fermented soybean paste (doenjang) and soy sauce (ganjang), is recognized as a crucial factor in determining the taste and identity of Korean cuisine.
Jang making is a traditional culinary culture that has been passed down since ancient times. From the Three Kingdoms period to the Joseon dynasty, the culture of making and consuming jang has existed.
In particular, Korea’s jang has a unique manufacturing process that differs from that of China or Japan, covering steps from soybean cultivation to making meju (fermented soybean blocks), making jang, separating jang, and its maturation and fermentation.
This distinctive culture was already designated as a National Intangible Heritage in 2018.
The evaluation body viewed Korea’s jang culture, alongside rice and kimchi, as the core of Korean food culture and appreciated that it embodies the history and tradition of each family.
With this inscription, Korea’s jang making culture is expected to become the country’s 23rd UNESCO Intangible Cultural Heritage.
Korea currently holds a total of 22 intangible cultural heritage elements, ranging from the Jongmyo Jerye and Jongmyo Jeryeak to Korean mask dances, which is the fifth highest number in the world.
The final decision on the inscription will be made following discussions at the 19th session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, scheduled to be held in Asunción, the capital of Paraguay, from December 2 to 7.
(Edited by: Kim Soo-young, Produced by: Digital News Editing Department)