SEOUL, Nov. 5 (Yonhap) -- The knowledge and skills associated with the production of "hanji," or traditional Korean paper, are likely to be added to UNESCO's list of intangible cultural heritage.

UNESCO said Thursday its deliberative body has categorized "traditional knowledge and skills associated with the production of hanji, traditional Korean paper, and related cultural practices in the Republic of Korea" as recommended for inscription. The Republic of Korea is South Korea's official name.

The tradition of hanji, paper made from the bark of mulberry trees, runs for about a thousand years and the meticulous handcrafting skills of hanji masters have been passed down through generations.

The traditional paper has evolved over time, with hanji not only used for writing but also as a material for eco-friendly building, household products and artistic works.

This file photo, provided by the Korea Heritage Service, shows the process of making "hanji," or traditional Korean paper. (PHOTO NOT FOR SALE) (Yonhap)

This file photo, provided by the Korea Heritage Service, shows the process of making "hanji," or traditional Korean paper. (PHOTO NOT FOR SALE) (Yonhap)

A final decision on the inscription is expected between Nov. 30 and Dec. 5, when the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage meets in the southeastern Chinese city of Xiamen.

Applications for the list fall into three categories: "inscribe," "refer" and "not to inscribe." Items recommended for inscription generally tend to be adopted by the committee as part of humanity's intangible cultural heritage.

If inscribed, the tradition of hanji-related knowledge and skills would become South Korea's 24th entry on the UNESCO list, which already includes ancestral royal rites, a percussion instrument performance known as "pansori" and the 5,000-year-old dance "ganggangsullae."

The last intangible cultural heritage in South Korea to earn UNESCO heritage status was the culture of making "jang," a traditional Korean fermented soybean-based condiment that forms the foundation of many Korean dishes, in 2024.

mlee@yna.co.kr
(END)

Source: Yonhap News · Lee Minji

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