The United Nations Educational, Scientific and Cultural Organization (UNESCO) has inscribed ‘Knowledge, beliefs and practices related to jang making in the Republic of Korea’ on its Representative List of Intangible Cultural Heritage of Humanity.
Jang are fermented sauces – such as soybean paste, soy sauce and red chili paste – that form the basis of the Korean diet. Jang sauces can be paired with vegetables, fish and meat.
They can also be used to preserve food. The recipes vary from one household to the next and are believed to embody each family’s history and traditions. For instance, some families store aged soy sauce for decades to keep the taste of the food constant over time.
An opening ceremony was on Sunday, 1 December 2024. The session is chaired by H.E. Ms Nancy Ovelar de Gorostiaga, Ambassador Extraordinary and Plenipotentiary and Permanent Delegate of the Republic of Paraguay to UNESCO
