Fermented foods have been around for thousands of years, not only as a method to preserve food but also as a natural way to ...

By Lee Jihae UNESCO is expected to include the country's culture of making jang , or sauces and pastes made from fermented ...

Korea's tradition of making fermented sauces using soybeans is likely to be added to Unesco's list of intangible cultural ...

The jang-making culture, if inscribed, would be South Korea’s 23rd entry on the UNESCO list, which already includes ancestral ...

Cleanly wiped traditional earthenware pots, also called 'jangdok,' were neatly lined up across the wide-open backyard of Kim ...

Shelby County farmer and United Soybean Board Director Jim Douglas; Mayasari Tempeh owner Mayasari Effendi; Decatur County farmer and S&G Seeds owner/partner Nick Stewart; Effendi’s husband and ...

"Jang" is a traditional Korean fermented soybean-based condiment foundational to many Korean dishes. It includes several ...

Anchor] If you're a Korean, it's not easy to think of a table without soybean paste, soy sauce, or red pepper paste.Soybean ...

The jang-making culture, if inscribed, would be South Korea's 23rd entry on the UNESCO list, which already includes ancestral ...

Korea's tradition of making fermented sauces using soybeans is likely to be added to UNESCO's list of intangible cultural ...