Among the Jeollanam-do ritual foods, the wedding food of Banda (Changnyeongjo) in the western part of Jeolla-do was passed down to Choi Yoon-ja, the father-in-law.

Wedding foods include Bongchi tteok, Dongnyeosang Food (Daerye-sang), Daesang Food, Lungbaek Food, and Ibaji Food. Among them, especially waste white food is highly decorative and artistic, with both the selection of materials and ingredients, tools and manufacturing techniques following tradition.

Lee Kang-ju, a representative native of our hometown, is believed to have been successful since the mid-Joseon Dynasty. As for the manufacturing methods and taste of rice wine, it is well illustrated in 16 executive papers, Dongguk Sesigi, and Myeongju in Korea.

Jeonju Yi Gangju first distills 30 degree soju using clear and clean water, wheat and white rice. Then, apply each extract of 20 grams of ginger, 3.75 grams of cinnamon and 7.7 grams of turmeric, as well as 5 juices in 30 degree order, and then combine them again with 600 milliliters per fructose to complete. Lee Gang-ju, which is made in this way, is loved by many people to this day by day.

Gwahaju is a famous liquor from Gimcheon that has been down for hundreds of years. It is made of glutinous rice and yeast, and uses water from Gwahacheon Stream in Namsan-dong, Gimcheon-si. The name Gwahaju is said to have a good taste for alcohol and the taste of alcohol does not change even after summer. It is written in "Geumneung Seunggam" that people from other provinces come here to learn how to make overhaju, and no matter how many times they make it in the same way, they can't taste and smell it, probably because the water is different.

It is made by mixing glutinous rice and yeast powder in the same amount to make rice cakes, and by sealing them in a jar without water and fermenting them at low temperatures for one to three months. In this way, the heavy drinks made in this way have a unique scent and taste, with alcohol levels ranging from 13 to 14 degrees.

Gwahaju was made by the "Kangdo Island" (Kimcheon Brewery Company) until the Japanese Colonial Period, but was resumed after Korea's liberation from Japanese colonial rule and disappeared again into the Korean War. In 1984, Song Jae-sung began to produce it in earnest after a trial brewing and succeeded in Gimcheon Myeongju. Song Jae-sung died in 1999, and there are currently no functional holders.

Andong Soju was a distilled soju handed down from a famous house in Andong, and the general public used it as a first aid for wounds, stomachache, poor appetite, and indigestion.

The recipe is to soak five grains, rice, barley, joe, sorghum, and beans in water, steam them in a sirloin, mix them with yeast, and ferment them for about 10 days to make a statement.

If you put this statement in a pot and make a fire with soju on top of it, the statement is distilled and soju is made. Andong Soju, produced here, has excellent taste and aroma because of its good clean water.

Andong Soju was passed down to Gayangju, but it was commercialized under the brand "Jebi Soju" in 1920 by establishing a factory in Andong, but production of Soongok Soju was suspended in 1962 due to the revision of the Taxation Act.

Then in 1987, Andong Soju production and sale were resumed in 1990 after the secret recipe for making Andong Soju was designated as an intangible cultural asset and Cho Ok-hwa was recognized as a functional holder.

It was designated as the No. 1 traditional Korean food master after 40 years of training at Suwangsa Temple and received awards at various traditional liquor fairs. It is currently striving to foster the younger generation through training.

It is said that the liquor made from chrysanthemums, glutinous rice, yeast, and clear water from Biseulsan Mountain smelled like lotus flowers.

During the mid-Silla Period, all of Doseongam, located in the middle of Biseulsan Mountain, was burned down by the folding screen. During King Seongdeok's reign (r. 702-737), Doseongam was rebuilt and temporarily built to provide the workmen with the earthenware.

Later, during the reign of King Gwanghaegun of the Joseon Dynasty (1608-1623), when Biseulsan Mountain was stationed as a thousand-year-old soldier, the commander of the garrison gave this drink to the king and was praised for its unique taste and aroma.

Later in October, various records show that Park Jong-jip, a clan village of the Miryang Park Clan, was passed down to Gayangju from the mid-Joseon Dynasty (around 1680), and has been handed down to his mother-in-law for more than 100 years as his daughter-in-law, or father-in-law.

Jeju Island does not make alcohol from rice because rice paddies are very precious islands, and the ingredients for rice are "Joe," a field grain.

Jeju Island's history of making rice wine with rice is as old as the cultivation of rice.

In Jeju Island, rice wine and rice wine were produced in narrow rice fields, and the rice wine was called ome technology. Ome technique originated from "Omegi," the name of the rice cake that makes takju, which means alcohol made from this rice cake.

It takes several steps to make omega technology. Usually, the 40-year-olds put down their spoons, which cost 12 sacks of rice and 10 sacks of wheat and barley to make yeast.

Alcohol can be borrowed at any time, but it is better to make fresh rice after Sanggang (October 24 in the lunar calendar) during the 24 solar terms. Ome Technology, a town folk village, is handed down by Kim Eul-jeong, a skilled craftsman.

■ Icheon Turtle Play

Among our folk culture, there is a game that is distributed only in Gyeonggi-do and Chungcheong-do, so "turtle play" is that. This turtle play takes off the water fountain on Chuseok to form a turtle, and a person enters the village and performs Gilnori, Umulgut, Village Nori, Mungut, Terjugut, Jowanggut, Daecheonggut, and Madangnori in order.

It's a folk game.

Compared to other folk games, it is characterized by the fact that it is usually held during Chuseok, the number of materials used to make turtles, and the fact that it is distributed only in the central inland area. It is also a Daedongnori that promotes the harmony of the village in that the villagers attend the event, from the preparation process of the play to the actual play, as well as the ritualistic nature of the village to beat out the evil spirits of the entire village and families.

Icheon Turtle Nori is relatively well equipped with the play process and the form of objects compared to other turtle Nori in other regions, and the Icheon Turtle Nori Preservation Society provides a good survey, research, and preservation of turtle Nori. In particular, the 14th Icheon Turtle Play Festival, which was held in 2017, is dedicated to preserving the original form of the Icheon Turtle Play and protecting local folk games through the development of various contents. (Icheon Turtle Play Preservation Society http://cafe.daum.net/gg50)

■ Detailed description of Icheon Turtle Play

○ Gilnori

In a meaningful process to announce the start of the game and boost the excitement of the players, they pay their respects to the turtle before moving to the village.

○ Wellgut

Wellgut, called Samgut, is a ritual to manage springs used jointly in the village, and is a game to pray for the overflow of clear water.

○ Village play

In the vacant lot in the middle of the village, a living community space for the villagers, a playground is opened to drive out all the evils and pray for the safety and prosperity of the village.

○ Mungut

A gate is a passageway that connects the house and the outside. Mungut is a ritual to pray that all the blessings and goods enter the house through the gate.

○ Turjugut

Behind the house, there is Jangdokdae in Ulan, and most people have a terrace next to Jangdokdae, which is believed to have a sense of grandeur here. Turjugut is a ritual to prevent evil spirits from appearing and to pray for ophthalmology and peace.

○ Jowanggut

This game is played to prevent bad luck and to pray for the health of the family by serving the god of King Jowang with a ritual performed in the kitchen that oversees the diet.

○ Daecheonggut

It has long been believed that the house is protected by a large grotto called 'up' on the daecheong beam. "Up" is the most conscious play in the play process because it was believed to be a divine being that protects the house, gives the house a hallway and brings bad luck.

○ Madang nori

Madang Nori is the most exciting part of the play where people run and play freely, mingling with the joy of enjoying Hangawi in abundance after a year of farming and the relief that they wished good luck and prevented bad luck through turtle play.

The river is also called the gauha. It is a traditional folk liquor that contains the wisdom of our ancestors, which has a unique taste and aroma according to the medicinal herbs added as a drink to promote health and the region. Due to the Japanese tax law and narrow-minded logic of the development era, most of the excellent traditional liquor has disappeared. The river was no exception. However, it is urgent to find, protect, and cultivate traditional liquor, an element of our culture.

"Boseong Ganghaju" is a traditional liquor that has been handed down based on the Hoecheon-myeon area of Boseong-gun, with a strong aroma and taste, no hangover, and a soft aftertaste when drinking. It is a liquor that contains wheat, barley, rice, glutinous rice, etc. mlspan class='xml2' onmouseover='up2(5004)'onmouseout='dn2()'s main songan/spanan is rare throughout the country. In particular, it preserves the characteristic techniques of the Jeolla region, which uses barley to make distilled liquor. According to the brewing technique, the company undergoes a complicated process of mixing after medium yang, such as adding under-the-table, over-drinking, and distilled liquor, but shows advanced brewing techniques.

Do Hwa-ja, who works in Hoecheon-myeon, has been taught by her mother since she was 16 years old (1963), and she is also a three-generation descendant of Gang Ha-ju. Boseong River Liquor is not well known, and although there was a slight gap in the middle due to the market's dilute soju, it has been completely restored and passed down as part of the traditional liquor Macitgi project, and the general public's interest is also increasing.

Bosung Ganghaju is a liquor that has the universality of tradition and local originality. And by modern scientific analysis, the wisdom and scientificity of the good people have been proved as a helpful drug for health promotion, and have faithfully continued the local tradition.

Korea has its own unique methods of making and drinking tea. Jeda (tea making) is a traditional technique of making tea by steaming, roasting, or fermenting the buds, leaves, and young stems of a tea plant, as well as rubbing, pounding, pressing, and drying them.

Such techniques, which have changed and developed over the centuries, are mentioned in ancient books on tea and records ranging from the Three Kingdoms period to the late Joseon period.

*As Jeda is based in the tea-producing area of the southern part of the Korean Peninsula, and the tea making technique is generally shared and transmitted in diverse methods and forms, no specific holders or holder organizations have been recognized.

Fresh pine tree joints are made from water and rice and are also used as medicine. Although it is not known exactly when Songjeolju was made, records such as Donguibogam, Gosaibosibup, Gyuhapchongseo, Imwon Economic Daily, and Wifepilji suggest that people of the middle class near Seoul during the Joseon Dynasty used to make Songjeolju.

The recipe is to mix rice, water, yeast powder, flour, glutinous rice, and boiled pine needle water so that it is not too cold or too hot to cook. If you put azalea in spring and chrysanthemum in autumn, and yuzu peel is cooked on top in winter, the scent of pine and flower is full of mouth, making it even better.

Songjeolju was particularly enjoyed by scholars due to its unique scent of pine trees and its symbolic meaning. It is currently being passed down by Lee Sung-ja, who is recognized as a function holder.

bbb※※ For detailed information on the above cultural assets, please refer to the Seoul Metropolitan Government Department of Historical and Cultural Heritage (202-2133-2616). </bb

Cheongyang Gujijiaju, which has been handed down from the family of Hadong Jeong Clan in Cheongyang, has been a traditional secret recipe for more than 150 years since it was made by adding roots, leaves, stems, and caterpillars as the main ingredients of high-quality rice and potters.

The potter is now widely used as a drink material as well as an essential herbal medicine, especially when taken by drinkers, as his efficacy has been recognized, such as energy enhancement, adult disease treatment, eye protection, skin beauty, improvement of concentration, and cleanliness.

Using such a highly effective reporter, Immungeunsul is a liquor that contains the medicinal properties of the reporter, and is characterized by a reddish color with a rich fragrance and refreshing taste and a clean hangover without any hangover.

Jukyeom is made by putting the salt (salt) in bamboo, blocking the entrance with yellow soil, and baking it nine times with pine wood firewood. In the process, all toxins and impurities in the salt are eliminated and become healthy salts that harmonize the efficacy of bamboo and yellow soil.

These bamboo salt manufacturing techniques have been passed down to the chief monk of Gaamsa Temple. Hyosan Monk (Hu Jae-geun), who holds the bamboo salt manufacturing function, also has been living in Gaamsa Temple and has been trained in bamboo salt manufacturing techniques to further research and develop them to produce high-quality, perfect bamboo salts.

Jukyeom is a unique folk medicine unique to the Korean people, and is a very valuable cultural heritage in its cultural value, with no examples of historical traditions and originality.

Yi Man-hui, a Yeonan clan member, had a close relationship with the royal family, with her ancestors attending "Jidadai" (a royal inspector). From his mother, the eldest daughter-in-law, to the wedding exhibition, he learned how to make traditional rice cakes and other traditional foods.

He has lived in Daejeon for more than 40 years since his marriage to Gwangsan Kim, and has continued the tradition of wedding food culture by making rice cakes and other food. Among his food manufacturing functions, various types of rice cakes, such as white rice cake, honey rice cake, and Shingum vinegar rice cake, were one of the most representative rice cakes in the Joseon Dynasty, which were referred to as white rice cake, wheat cake, and shingam vinegar rice cake.

According to the records of the Joseon Dynasty's royal court, the white rice is made of spicy rice, glutinous rice, stone mushrooms, pine nuts, chestnuts, jujube, chestnuts, pine nuts, and honey, and the sweet and sour chocolates are made of spicy rice, glutinous rice, vinegar powder, jujube, pine nuts, and honey. These ingredients are decorated with jujube, chestnut, and pine nuts on top of sesame oil-based hanji, and Lee Man-hee's adaptation inherits the Joseon royal family's recipe for rice cakes.

Baekpyeon, etc. was originally used in royal banquets combined with the development of tea culture. It was a typical rice cake made of spicy rice used with malcha in the Goryeo Dynasty and green tea in the Joseon Dynasty. It was a must-have tribute to Jin Chan-yeon of the Joseon Dynasty, combined with the tea ceremony, the essence of Yeonhui.

Munbaeju is a liquor handed down from Pyeongan-do and is named after it because the scent of alcohol is the same as that of the tree.

Munbaeju is said to have used underground water from the limestone stratum in the Daedonggang River basin in Pyongyang during the Liberation War. The raw materials are wheat, cramped rice, and sorghum, and the main ingredient of yeast is wheat.

The color of the liquor is light yellowish brown and has a strong scent, and the alcohol level is about 40 degrees, but the distilled and matured Moonbaeju reaches 48.1 degrees, so it can be stored for a long time.

It is usually aged for six months to one year, and it is characterized by the scent of the tree without any use of the fruit of the tree.