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.