It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.
