The Korea tradition of making fermented bean paste, or "jang," which has been descended for many centuries since 668 A.D., will be designated as a national intangible asset.
The Cultural Heritage Administration announced on Thursday that it will designate the culture of making fermented bean paste and soy sauce by boiling beans and making meju as an intangible asset. Its value as an intangible asset has been recognized by its long tradition and descending for generations and shared by all Koreans. Its culinary culture and recipe can be researched in various ways.
It is also known for its diverse relevance to housing culture, seasonal customers, praying for health and wealth and traditional science. However, due to its nature as a custom and culture that is unique to each household, jang artisans or related organizations will not be recognized like making kimchi (national intangible asset No. 133) and salt manufacturing (national intangible asset No. 134).
Won-Mo Yu firstname.lastname@example.org