The Korean tradition of making sauces from fermented soybeans has been added to UNESCO’s Intangible Cultural Heritage list.

UNESCO’s Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage convened its 19th session on Tuesday in Asunción, Paraguay, and finalized the inscription of “knowledge, beliefs, and practices related to jang-making,” or sauce-making, on the Representative List of the Intangible Cultural Heritage of Humanity.

UNESCO said “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.”

It noted that “jang sauces vary from one household to the next and are believed to embody each family’s history and traditions.”

South Korea now has 23 entries on the list, the fifth-highest number, placing the country behind China, Türkiye, France and Spain.