To provide a seasoning obtained by mixing cheese, fermented soybean paste and soy sauce.

This seasoning is obtained by mixing cheese, fermented soybean paste, soy sauce, and Japanese broth or Western broth, and bringing a salinity to 2%. For that purpose, it is necessary to use each cheese, fermented soybean paste and soy sauce at an equal weight ratio and bring the broth to 10 times of each protein. At a weight ratio, cheese 1:fermented soybean paste 1:soy sauce 1:broth 10, and these are sufficiently mixed with a mixer. Furthermore, it is necessary to heat the whole to ≥80°C to sterilize when the process is finished so as not to deteriorate the product. The salinity of cheese is 3%, the salinity of fermented soybean paste is 10%, the salinity of soy sauce is 16%, and the salinity of the broth is almost zero.