PROBLEM TO BE SOLVED: To provide a seasoning from raw material including vegetable protein, fish meat protein, animal protein and yeast, or protein-containing material including the same, by decomposition and aging with use of koji under mild conditions without risks of proliferation of spoilage bacteria and a manufacturing method thereof.SOLUTION: The raw material of seasoning including vegetable protein, fish meat protein, animal protein and yeast, or protein-containing material including the same is decomposed by koji having acid resistant proteinase activity and aged. The decomposition and aging are performed under conditions maintained at a pH of unrefined sake of 2.0 to 4.5, preferably 2.5 to 3.5, so that the seasoning can be manufactured without risks of proliferation of spoilage bacteria.
