PROBLEM TO BE SOLVED: To provide a bitable and eatable semisolid seasoning which is convenient for carrying, and free from dripping of a liquid matter； and to provide a production method thereof, and a sauce seasoning.SOLUTION: A production method of a semisolid seasoning includes a mixing process for obtaining a mixture by mixing together strong soy sauce, rice malt 2A, a rice-bran fermented vegetable 3A, Japanese pepper and red pepper 4, and a fermentation process for obtaining the semisolid seasoning 1A by preserving the mixture under a koji fermentation condition to thereby ferment the koji. A pickled plum 5A is further added to the semisolid seasoning 1A in the mixing process.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】噛んで食することが可能で、液状物が滴り落ちたりせず携行に便利な半固形状調味料、その製造方法およびタレ調味料が望まれている。【解決手段】半固形状調味料の製造方法は、濃口醤油、米麹２Ａ、糠漬け野菜３Ａ、山椒および唐辛子４を混合して混合物を得る混合工程と、前記混合物を麹発酵条件下で保存して麹を発酵させることにより半固形状調味料１Ａを得る発酵工程と、を備えている。この半固形状調味料１Ａは、混合工程で梅干５Ａが更に加えられている。【選択図】図１
