The Committee
- Takes note that the Republic of Korea has nominated Knowledge, beliefs and practices related to jang making in the Republic of Korea (No. 01975) for inscription on the Representative List of the 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. The practice entails the entire process of making, keeping and consuming jang, from preparing the soybeans and other ingredients to ensuring the appropriate conditions for their fermentation, aging and storage. Jang sauces can be paired with vegetables, fish and meat. They can also be used to preserve food. The essential amino acids produced during the fermentation process provide a critical nutritional balance to the rice-based Korean diet. Jang sauces 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. Jang making is practiced and transmitted within families, primarily from mothers and mothers-in-law to their daughters and daughters-in-law. Community groups, schools and universities also contribute to the transmission of the practice. Along with rice and kimchi, jang sauces are at the heart of the Korean diet. The tradition has led to related cultural practices, such as the use of amulets or the performance of certain rites to ensure successful fermentation and aging.
- Considers that, from the information included in the file, the nomination satisfies the following criteria for inscription on the Representative List of the Intangible Cultural Heritage of Humanity:
R.1: The element encompasses the knowledge, beliefs and practices related to jang making in the Republic of Korea. The element is practised by family members of all genders, ages and different social groups, with housewives at the center of the practice. The common transmission mechanism of the knowledge and skills related to jang making is informal and within families, primarily from mothers and mothers-in-law to their daughters and daughters-in-law. Jang-making masters and community groups also contribute to the element’s transmission. Jang reflects the identity of a particular family, promoting solidarity among family members. The jang-making tradition has also birthed associated cultural practices. For example, households use amulets or hold rites for successful fermentation and aging. Koreans also maintain a strong belief in the health benefits of jang.
R.2: Inscription of the element will increase demand for jang and therefore soybean production. This will create conditions for improved soybean production, thus contributing to food security and sustainable farming. Moreover, the element has led to the development of accessible online education materials. It supports various aspects of sustainable development, including by advancing gender equality, contributing to environmental sustainability, and promoting the economic development of the practicing communities. The communal act of jang-making generates a sense of peace and belonging for the communities concerned.
R.3: A number of safeguarding measures have guaranteed the viability of the element in the past and are proposed for continuity. These include allocating government subsidies to support the element’s transmission and awarding the title of ‘food master’ to jang makers. Other measures include incorporating jang making in school curricula and raising awareness about the element and its benefits through the media to enhance its popularity. The communities concerned are committed to traditionally-produced jang, preferring it over mass-produced jang. This will protect the element from any unintended consequences of inscription. The bearer communities participated in conceiving the safeguarding measures and will participate in their implementation.
R.4: Since 2016, a wide range of community members participated in the nomination process of the element. Participants include twelve jang-making ‘food masters’, local community groups, civil society groups and private organizations. Researchers and academics specializing in areas such as food and nutrition, gastronomy, folklore studies, and anthropology also participated in the nomination process.
R.5: The element was listed on the National Intangible Cultural Heritage List in 2018. The inventory is maintained by two entities: (a) the Intangible Cultural Heritage Division, Heritage Policy Bureau, Cultural Heritage Administration; and (b) the Research and Archiving Division, National Intangible Heritage Centre, Cultural Heritage Administration. Information about the inventorying process is included in the periodic report.
- Decides to inscribe Knowledge, beliefs and practices related to jang making in the Republic of Korea on the Representative List of the Intangible Cultural Heritage of Humanity.