PURPOSE: To obtain stable emulsified seasoning, by emulsifying soy sauce and edible fats and oils using an emulsifying agent selected from diacetyltartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerol fatty acid ester.

CONSTITUTION: Soy sauce is blended with edible fats and oils in a blending ratio of about (30W70):(70W30), and the blend is mixed with about 0.01W3wt% one or more emulsifying agents selected from diacetyltartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerol fatty acid ester based on the total amount of the soy sauce and edible fats and oils. Preferably one or more stabilizers selected from gelatinized starch, sodium caseinate, and alginic acid propylene glycol ester is added to the emulsion, and it is stirred by a homomixer, to give the desired emulsified seasoning.