PURPOSE: A producing method of soy sauce and fermented soybean paste containing components of fruits, vegetables, and nuts is provided to offer the abundant amount of enzymes from the components. CONSTITUTION: A producing method of soy sauce and fermented soybean paste containing components of fruits, vegetables, and nuts comprises the following steps: salting the fruits, the vegetables, or the nuts to obtain an extract(S10)； aging the extract for 30 days at 27 deg C, or 3 months at room temperature(S20)； and diluting the extract before dipping fermented soybean blocks for aging(S30). The fruits, the vegetables, or the nuts are salted by mixing the ingredient with salt in a ratio of 1:1.본 발명은 야채, 과일, 및 견과류 중 적어도 하나를 소금에 절여 발효시켜 진액을 추출하는 단계(S10)와, 상기 추출된 진액을 일정 온도에서 소정의 기간 동안 숙성시키는 단계(S20), 및 상기 숙성된 진액을 일정 염도로 희석시킨 후, 상기 진액에 메주를 담궈 숙성시키는 단계(S30)를 포함하는 간장 및 된장의 제조 방법을 개시한다.
