To provide frozen fermented soybeans having a good taste and aroma and high keeping quality.

The frozen fermented soybeans are produced by a conventional method and providing a stringy state obtained by stirring the resultant at a prescribed number of times with a stirring apparatus and providing a stringy state. The stirring is at least ≥50 times, preferably ≥100 times. The fermented soybeans converted into the stringy state by stirring are used directly or a spice or a seasoning is added and mixed. The resultant fermented soybeans are placed in a prescribed container with a lid, as necessary, hermetically closed and then frozen. The frozen fermented soybeans are returned to normal temperature by heating, thawing or natural thawing, or the like, and used for food products.