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Beautiful earthenware jars on the Soy Sauce Terrace at the Gyeonbokgung Palace in Seoul, South Korea.
Since the time of the Joseon Dynasty (1392-1910) the making of Soy Sauce has been an important part of Korean spiritual culture. Traditionally there were certain days best for preparing the sauce and auspicious directions for the fermentation terrace to face in different seasons. If a daughter-in-law failed to match the preferred taste of soy sauce in her husband’s family it was considered a bad omen for the family.
The palace guidebook says that the largest jars are for soy sauce, the medium sized jars for salted fish and the smallest ones for soybean paste. However, from scholarly texts on the history of Korean Soy Sauce, it seems more likely that the three sizes were used to differentiate the three main types of Soy Sauce – the strongest and sweetest (chin kanjang) requiring at least 5 years fermentation, a medium flavoured seasoning for vegetables or stews (chung kanjang) and a weak flavoured clear seasoning for soups (mulgun kanjang) fermented for 1 to 2 years.
This shot was taken with my Pentax k-r on 29 October 2012.
Lens Pentax-DA 18-55mm F3.5-5.6