Soy sauce-making culture is certain to be registered as UNESCO's Intangible Cultural Heritage of Humanity.

Korea's soy sauce-making culture, which ferments beans to make soybean paste and soy sauce, is certain to be registered as a UNESCO Intangible Cultural Heritage of Humanity.

The National Heritage Administration said an evaluation body under the UNESCO Intangible Heritage Committee reviewed the "Korean soy sauce culture" and made a recommendation for registration.

After the evaluation body announces the results of the review, it is recommended to the Intangible Heritage Committee, but the decision to recommend registration is rarely overturned.

As a result, starting with the Jongmyo Jeryeok and Jongmyo Jeryeak in 2001, the possibility of the Jang-making culture becoming the 23rd intangible cultural heritage of humans in Korea has increased.

The final registration will be decided after discussions by the 19th Intangible Heritage Committee to be held in Asuncion, Paraguay's capital, on December 2-7.