#1
The value of North East Asian Dujang culture
and Korean Traditional Jang culture is registered
as a UNESCO Intangible Cultural Heritage of Humanity

2020 Jang Culture International Forum held

Jang 醬 is a word which collectively calls Ganjang, Deonjang, Gochujang and Cheongukjang, it refers to the food used as seasoning to give the taste to food in Korea. Recently, there aren't many cases of making Jang in each home like before. However, each region of country still is making Jang based on traditional ways even these days, they are used as various food ingredients.

Ministry of Agriculture, Food and Rural Affairs and the Korean Food Promotion Institute are trying to spread the Korean traditional Jang culture, and are promoting the intangible cultural heritage registration of humanity by UNESCO. As part of this effort, the two organizations will broadcast online international academic forums on 'The Value of Northeast Asian Dujang Culture and the Registration of Korean Traditional Jang Culture as UNESCO Intangible Cultural Heritage' at 2 pm on November 12th(Thur)

At this forum, experts from UNESCO's intangible cultural heritage field and Dujiang culture field in Korea, China, and Japan will gather to hold a forum and Lim Donhee, a lifetime chair professor at Dongguk University(a member of the Korean Association of Sciences) take the lead as a chairman.

#2
Get to know Korean Jang
2020 Jang making culture program support project

Korean Food Promotion Institute supports <Jang making culture program> in order to spread Korean traditional Jang. Let's research <Jang making culture program> by honest food academy, Suwon University of Science and Technology and Cheonggang culture and industry college.

First, honest food academy operated 'Untact Korean food experience program' for foreigners residing in Incheon. The participants had a time to discuss the usage of various Jang and the characteristics of taste online by tasting 5 kinds of Jang, Deonjang, Jjeomjang(jang in which soybean sauce is not extracted), Cheonggukjang, Makjang and gochujang of ingredients package one by one.

Suwon University of Science and Technology operated 'Jang culture school'. From the ideological background of traditional Jang culture, making meju, the process of making gochujang, commercialization and packing depending on the nature of Jang and its practice are carried out. And Cheonggang culture and industry college operated 'Traditaional Jang culture trip and experience event', Jeonggwan monk, a master of temple food participated in the program to demonstrate how to make borigyejang, a local food of Gyeongsangbuk-do.