As the Chosun reported and Brian pointed out yesterday, Korea is trying to get “Gochujang” (red pepper paste), “Deonjang” (Soy bean paste), and Ginseng products designated as international standards for those goods at the 14th Codex Alimentarius Commission (CODEX) Commission session being held on Jeju Island. In case you want to know what this entails:
If an international standard is selected for a specific cuisine, the food is regarded as an international dish, therefore reducing the possibility of receiving unnecessary sanctions and making it easier to earn quality certificates such as the “ISO-9001.” Therefore, if an international standard for Gochujang is adopted, any food with the same ingredients must use Gochujang as its proper name.
Well, the Chosun now tells us that the burning desire of the Korean people to see deonjang designated as the international standard has run into resistance, most notably from China. The Chinese, who apparently produce “hundreds” of similar bean pastes, raised strong objections; Beijing apparently doesn’t want to see Korean deonjang used as the world’s representative soy bean paste, and it does have its own future bean paste exports to consider. The Japanese, meanwhile, aren’t necessarily opposed to the international standardization of deonjang, but would prefer to see a wider category (like “bean paste products”) established first, with deonjang and Japanese miso adopted as sub-categories afterward.
Meanwhile, also on the Korean food front, Korea has become — and sit down for this — a net kimchi importer. The primary nation of origin? China.
Oh, the humanity.
Sphere: Related Content
8 Comments
this is hilarious! i wish i’d discovered this blog when i’d first arrived in korea.
to me, dwenjeong will always be miso + salt.
Screw China. Once one gets their hands on a really good “denjung”, the rest are only imitations. That includes “miso”, which is produced very differently from regular Korean “denjung”.
I recall reading somewhere that the fungus that is encouraged to form on the “maeju” ball (boiled soy bean mash formed into a ball) prior to making “kan-jang” (Korean soy sauce)and/or “dwenjang” is a carcinogen. Is this true?
hanin515,
I don’t know - as a heavy smoker I don’t care though
‘to me, toenjang is just miso with salt.’
yes, and to me, miso is just bland toenjang.
here we go again with china trying to claim korean culture as it’s own. i’m really beginning to despise the chinese.
free pacific poker game
You are invited to visit the pages in the field of party poker free money play texas holdem online
discover card
You may find it interesting to check out some information in the field of home loans mortgage rates
slot game
Take your time to take a look at some helpful info on jugar al instante portal internet