[🇬🇧] Korean Temple Food Designated as National Intangible Cultural Heritage

On May 19, the Cultural Heritage Administration of Korea announced that “temple food,” which includes monastic meals and traditional alms bowl offerings, will be designated as a National Intangible Cultural Heritage.

Temple food is characterized by a vegetarian-based diet that excludes meat, fish, and pungent ingredients like garlic, green onions, chives, wild chives, and Chinese leeks (collectively known as "Oshinchai"). It embodies the Buddhist principles of non-violence, respect for life, and moderation.

Today, temple food is gaining global recognition beyond Korea, noted for its fermentation-based methods and use of local ingredients, distinguishing it from other Buddhist cuisines.。

This designation recognizes the communal transmission of knowledge, maintained by monks and temple communities rather than individual holders.

Temple food is more than a dietary tradition; it is a living heritage that reflects Buddhist spiritual discipline and will continue to gain appreciation.

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