Korean Traditional Soy Sauce
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traditional aged soy sauceGuardian
•Entertainment
Entertainment
‘Without time, there is no flavour’: a South Korean grand master on the art of the perfect soy sauce
78% Informative
Ki Soon-do is the 10th -generation custodian of her family’s sauce-making legacy.
At 75 , she is a traditional jang maker, a term that describes a family of fermented soybean condiments.
Her process begins in winter when soybeans are boiled, crushed and shaped into blocks called meju.
These blocks are tied with rice straw and hung indoors, where the beneficial bacteria from the straw help develop unique flavours.
To share her traditional knowledge, Ki established a fermentation school in 2023 .
Ki worries about the future of traditional jang-making.
She sees herself as part of a struggle to preserve cultural knowledge in an age of convenience.
The Unesco recognition of jang making as an intangible cultural heritage has given her both pride and responsibility.
VR Score
76
Informative language
72
Neutral language
58
Article tone
informal
Language
English
Language complexity
47
Offensive language
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Hate speech
not hateful
Attention-grabbing headline
not detected
Known propaganda techniques
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Time-value
long-living
External references
4
Source diversity
3
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