The grandmother who has been making the same fermented soybean paste for forty years.
In the same clay pot. In the same courtyard. Using a recipe her mother taught her — and her mother's mother before that. She has never been interviewed. Never appeared in a video. Never had her story told outside her neighborhood.
What she knows about fermentation, about soil, about patience, about what it means to be a keeper of a tradition — that knowledge exists nowhere else on earth. And without a deliberate act of preservation, it will disappear with her.
This story has not yet been recorded. It should be.