{"id":71897,"date":"2025-05-21T08:38:46","date_gmt":"2025-05-20T23:38:46","guid":{"rendered":"https:\/\/www.theguardian.com\/world\/2025\/may\/21\/without-time-there-is-no-flavour-a-south-korean-grand-master-on-the-art-of-the-perfect-soy-sauce"},"modified":"2025-05-21T08:38:46","modified_gmt":"2025-05-20T23:38:46","slug":"without-time-there-is-no-flavour-a-south-korean-grand-master-on-the-art-of-the-perfect-soy-sauce","status":"publish","type":"post","link":"https:\/\/eastasianews.net\/wp\/?p=71897","title":{"rendered":"\u2018Without time, there is no flavour\u2019: a South Korean grand master on the art of the perfect soy sauce"},"content":{"rendered":"<p>Ki Soon-do\u2019s soy sauce has been served to Donald Trump and gained Unesco heritage protection. It is recognition that is 370 years in the making<\/p>\n<p>In the lush foothills of Damyang county, South Jeolla province, rows of earthenware jars stand under the Korean sky. Inside each clay vessel, a quiet transformation is taking place, one that has been occurring on this land for centuries.<\/p>\n<p>This is the domain of Ki Soon-do, South Korea\u2019s sole <a href=\"https:\/\/koreagrandmaster.com\/sub\/master_list.php\">grand master of traditional aged soy sauce<\/a>, where patience isn\u2019t just a virtue but the essential ingredient in her craft.<\/p>\n<p> <a href=\"https:\/\/www.theguardian.com\/world\/2025\/may\/21\/without-time-there-is-no-flavour-a-south-korean-grand-master-on-the-art-of-the-perfect-soy-sauce\">Continue reading&#8230;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ki Soon-do\u2019s soy sauce has been served to Donald Trump and gained Unesco heritage protection. It is recognition that is 370 years in the makingIn the lush foothills of Damyang county, South Jeolla province, rows of earthenware jars stand under the Kore&#8230;<\/p>\n","protected":false},"author":4764,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","footnotes":""},"categories":[41,311,222],"tags":[],"class_list":["post-71897","post","type-post","status-publish","format-standard","hentry","category-asia-pacific","category-food","category-south-korea"],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/71897","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/users\/4764"}],"replies":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=71897"}],"version-history":[{"count":1,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/71897\/revisions"}],"predecessor-version":[{"id":71898,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/71897\/revisions\/71898"}],"wp:attachment":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=71897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=71897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=71897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}