Pesto with Genovese basil, coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano Reggiano or Grana Padano and pecorino sardo or pecorino romano. A proposal is under preparation by the Palatifini Association to have pesto alla genovese included in the UNESCO intangible cultural heritage list. There is a biennial international Genovese Pesto al Mortaio competition in which 100 finalists use traditional mortars and pestles as well as the above ingredients which are then assessed by 30 local and international judges. A slightly different version of this sauce exists in Provence,
Sweet bean sauce sweet bean sauces owe their sweet flavor to the fermentation of starches rather than to the addition of refined sugar. Sweet bean sauce can be found in standard Asian supermarkets under various English names. In Chinese, it is written 甜面酱. In Korea, "chunjang" () is most commonly used to make "jajang" (), a black gravy served with a popular noodle dish called "jajangmyeon". Other common dishes with "jajang" sauce include "jajang-bap" ("rice with "jajang" sauce") and "jajang-tteok-bokki" (stir-fried rice cakes with "jajang" sauce). Although stir-frying "chunjang" to make "jajang" is the most common use for the sauce, "chunjang" may also