PURPOSE: To produce a fermented seasoning having flavor and body free from smelling of fish from a fish as a raw material.

CONSTITUTION: A mixture 3 of a starch and fish meal 2 having a fixed blending ratio and adjusted to a proper water content is steamed and inoculated with a koji mold to produce a koji 4, which is mixed with water and salt and made into a fluid state, or a starch is steamed, inoculated with a koji mold to produce the koji 4, which is mixed with a soy source together using fish. The koji is fermented with yearst. After the completion of fermentation, the resultant material is remixed with a koji, fermented and aged. The formed unrefined material is squeezed to produce the objective fermented seasoning from a fish as a raw material.