Our People’s Traditional Custom of Making Soy and Bean Paste

Bean paste, which characterizes our people’s outstanding wisdom, creative power and unique dietary culture, is well known as wholesome food for its high nutritive value.

Bean paste in which several appetitive materials are well-matched is high in carbohydrate, minerals and vitamins. It also contains amino acid essential for human body.

The tradition of our people making soy and bean paste dates back to ancient days.

Our people, regarding soy and bean paste as indispensable subsidiary foods in their dietary life, devoted great efforts to making soy and bean paste. In addition, they transferred the recipe for making soy and bean paste to their offspring so that the custom peculiar to our people could be handed down from generation to generation.

In the past our people made soy sauce, bean paste and hot pepper paste with beans as the main ingredient and have developed them into peculiar fermented foods.

In recent years, modern essential foodstuff factories in the capital and regional areas are producing and supplying tasty wheat paste in keeping with the big increase of wheat production true to the Party’s intention of improving people’s dietary culture by changing the grain production structure.

Our people’s traditional custom of making soy and bean paste was registered as a national intangible cultural heritage.

Rodong Sinmun