Tradisi Kecap Ditambahkan ke Warisan Budaya Takbenda UNESCO
Creatrip Team
a year ago
On February 18th, Ki Soon-do, a master of traditional Korean food, hosted a 'Soy Sauce Making & Forum' event in Damyang, South Korea. This event celebrated the recent addition of Korea's 'Soy Sauce Making Culture' to UNESCO's Intangible Cultural Heritage list, following the previous inclusion of 'Kimchi Making' in 2013. Participants experienced making soy sauce in Ki's Jang-go (a storage area for fermented pastes), using traditional methods with meju (fermented soybean blocks) and bamboo salt. The event also included a vegan meal seasoned with only soy sauce and doenjang, showcasing the natural flavors of the ingredients. The master underscored the historical significance of Korean jang as a fundamental element of Korean cuisine, attracting attention from international chefs.
