Traditional sauces made from home-fermented meju have found their way to the tables of seniors in the Hampyeong area ahead of Chuseok.
The Hampyeong Local Food Research Association announced on September 20 that it conducted a volunteer activity to deliver side dishes made with traditional sauces to local seniors in preparation for the holiday.
This initiative aimed to provide food to seniors who might feel isolated during the festive season while also checking on their well-being and preserving the region's traditional food culture.
Seventeen members of the Local Food Research Association participated in the effort. They carefully prepared three types of side dishes using traditional sauces made from meju they fermented themselves, which were then delivered to 12 community centers.
The use of these homemade sauces, rather than store-bought alternatives, added significance to the effort.
In addition to delivering the dishes, the members greeted the seniors with holiday wishes and inquired about their health and any difficulties they might be facing.
This initiative has drawn attention for connecting the long-standing tradition of making sauces and local food culture with practical acts of sharing within the community.
Yoo Soon-ok, president of the Hampyeong Local Food Research Association, stated, “It is especially meaningful and rewarding to share side dishes made with our own traditional sauces with local seniors during Chuseok. We will continue to promote the value of traditional food and engage in warm-hearted volunteer activities with our neighbors.”
Moon Jeong-mo, head of the Hampyeong Agricultural Technology Center, expressed gratitude to the Local Food Research Association for both preserving traditional food culture and practicing community sharing. He added, “We will support ongoing volunteer activities that promote the value of traditional foods and local agricultural products.”
Meanwhile, the Hampyeong Local Food Research Association is committed to preserving and passing down the region's traditional food and culinary culture while also working to promote food culture utilizing local agricultural products, with plans to continue community sharing activities.
* This article has been translated by AI.
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