고정 헤더 영역
상세 컨텐츠
본문 제목
Korean Traditional Jang Culture Recognized as UNESCO Intangible Cultural Heritage
본문
반응형
Korean Traditional Jang Culture
Recognized as UNESCO Intangible Cultural Heritage
In a remarkable achievement for Korean culinary heritage, the traditional practice of jang making—encompassing fermented soybean-based pastes and sauces like doenjang, ganjang, and gochujang—has been officially inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity.
This recognition highlights not only the cultural and historical significance of jang but also its role in fostering community bonds and preserving age-old knowledge.
A Global Recognition of Korean Fermentation Mastery
The inscription of jang culture follows the inclusion of kimjang—the traditional process of making and sharing kimchi—in 2013.
This marks Korea's second traditional food-related practice to receive such distinction, further solidifying its place in the global culinary landscape.
The UNESCO Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage commended the practice for its remarkable blend of technical skill and communal spirit.
The committee noted that jang not only forms a cornerstone of the Korean diet, alongside rice and kimchi, but also serves as a medium for social connection.
The process of making jang fosters family unity and strengthens local communities, promoting a sense of belonging and harmony.
A Rich History of Fermentation
Jang making has a long and storied history in Korea.
Records in the Samguk Sagi (Chronicles of the Three Kingdoms) describe its use in royal ceremonies during the Silla Dynasty, while the Goryeo-sa (History of Goryeo) recounts instances of kings distributing jang to the populace during times of need.
During the Joseon Dynasty, the production and storage of jang were managed with great care, with royal households appointing dedicated officials for the task.
Korean jang culture stands out among East Asian fermentation traditions due to its distinctive techniques.
The preparation of meju (fermented soybean blocks) and its transformation into doenjang (soybean paste) and ganjang (soy sauce) reflect a sophisticated understanding of fermentation.
The reuse of seed soy sauce—an aged batch from previous years—adds depth and complexity to the flavor, underscoring the wisdom passed down through generations.
Modern Applications and Globalization Efforts
The recent UNESCO recognition comes at a time when global interest in healthy, fermented foods is surging.
Korean food companies are leveraging this momentum to expand the reach of jang products and related sauces.
For instance, Daesang Corporation, known for its "Chung Jung One Sunchang" brand, has launched a documentary titled Tradition Connects Lives, featuring Michelin-starred chef Ahn Sung-jae.
The documentary showcases the stories of traditional jang artisans in Sunchang County, emphasizing their dedication to preserving authentic techniques.
This initiative aims to elevate the global perception of Korean jang as a premium, artisanal product.
Meanwhile, Sempio Foods has been at the forefront of jang globalization efforts since the early 2010s.
In collaboration with Spain's Alicia Foundation, the company developed new applications for jang, culminating in the 2015 launch of "Yondu," a versatile, soy-based seasoning designed to suit international palates.
Sempio also established the Yondu Culinary Studio in New York, promoting Korean flavors through innovative recipes that blend jang with Western cuisines.
Cultural and Economic Impacts
The UNESCO designation is expected to drive both cultural preservation and economic growth.
By highlighting the artistry and communal values embedded in jang making, Korea aims to sustain this heritage in the face of modern challenges.
Simultaneously, the recognition provides a significant boost to the export potential of jang products, positioning them as premium health foods in the global market.
Government and industry leaders have pledged to support the preservation and promotion of jang culture.
Collaborative efforts include public education campaigns, hands-on workshops, and international marketing initiatives.
Additionally, new projects under the "K-Misik" (Korean Gastronomy) banner aim to establish fermentation-themed food belts across Korea, showcasing traditional practices alongside contemporary culinary innovations.
As Korean jang continues to gain international attention, its future lies in balancing tradition with innovation.
Culinary experts and food scientists emphasize the importance of preserving the essence of jang while exploring its potential in modern cooking.
Chef Choi Jung-yoon, head of Sempio's Korean Flavor Research Center, encapsulates this vision : “The key to the future of jang is not just preserving its heritage but making it accessible and enjoyable for the next generation and people around the world.”
With the growing global fascination with Korean culture—spanning K-pop, K-dramas, and K-cinema—the inclusion of jang in UNESCO's heritage list signals another milestone in Korea’s cultural diplomacy.
As the world embraces the flavors and philosophies of jang, this humble yet profound element of Korean cuisine is poised to become a global culinary icon.
#KoreanFood #JangCulture #FermentedFoods #UNESCO #전통장 #KoreanCuisine #발효식품 #Doenjang #Gochujang #간장 #Kimjang #KoreanHeritage #K미식 #한식 #HealthyFood #FoodCulture #한국음식 #SoySauce #TraditionalFood #Sunchang #Yondu #KoreanFermentation #장담그기 #CommunitySpirit #GlobalKFood #FoodInnovation #KoreanTradition #K문화 #MichelinChef #KoreanRecipes
All rights reserved Stay14 Bespoke
반응형
댓글 영역