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Jesa (Korean: 제사, Korean pronunciation:) is a ceremony commonly practiced in Korea. Jesa functions as a memorial to the ancestors of the participants. [1] Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholics, Buddhists and nonbelievers practice ancestral rites, although Protestants do not. [2]
Jerye (제례; 祭禮) or jesa (제사; 祭祀), the Korean traditional rite for ancestors, is performed on Seol (Lunar New Year's Day), Chuseok (Korean harvest festival), and anniversaries of ancestors' deaths. Rules for table setting in ancestral rites are set in Confucian literature, but variations exist according to regions and clans.
Many Korean traditional ceremonies are influenced by Confucian culture. The following methods and requirements of mourning are one such example. First, people should be mourning for three years during which time Jesa ceremonies must be held, because when their parents died it reflects their filial piety. It is the most important sentiment in ...
Jesa (Hangul: 제사, Hanja: 祭祀), a traditional ritual is performed with the expectation of a fruitful year at the grave. Traditional food is prepared for the Jesa and shared with families and neighbors after the ritual has been performed. It is known that on Hansik, people should eat only cold food, but the ideal is generally ignored.
Picture of one Korean Song clan's Gamyo (가묘; 家廟) located in Daejeon. Myo (Korean: 묘; Hanja: 廟) is a Korean term for Confucian shrines, where the ritual jesa is held. While this concept is nowadays mainly known for the Joseon dynasty's Jongmyo shrine in Seoul, its history dates back to the Three Kingdoms period.
Andong, a city that was once the center of Korea's Confucianist traditions, has a wide variety of local delicacies. Along with Andong jjimdak, [66] it is the birthplace of heotjesabap (fake jesa food), [67] Andong soju, [68] salted mackerel, [69] and a spicy variety of sikhye (a fermented rice drink). [69]
Okchun-dang (Korean: 옥춘당; Hanja: 玉春糖) or okchun (옥춘; 玉春), [1] [2] called saek-kusŭl-sathang (색구슬사탕; "colour marble candy") in North Korea, [3] is a traditional Korean sweet made of rice flour. The flat, rounded sweet is red with white, yellow and green decoration.
Heotjesabap (헛제사밥), literally "fake jesa food" Jinju bibimbap (진주비빔밥), literally "mixed rice of Jinju" Tongyeong bibimbap (통영비빔밥), literally "mixed rice of Tongyeong" Mubap (무밥), made with rice and radish; Gaengsik (갱식) Aehobokjuk (애호박죽) zucchini porridge; Tteokguk (떡국), rice cake made with garaetteok