To provide: a seed koji (Aspergillus starter) for brewing that either does not includes any food items containing allergenic substances as the main raw material and auxiliary raw material or includes only up to an amount that does not induce an allergy in order to prevent carryover of allergenic substances derived not only from the main raw material but also auxiliary raw materials and by which it is possible to produce a soy sauce-like seasoning having a similar flavor to that of soy sauce and koji for brewing that uses the seed koji for brewing as well as a soy sauce-like seasoning that uses the koji for brewing. The present problems are resolved by a seed koji for brewing that is obtained by inoculating a koji mold belonging to the Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea, koji for brewing that is obtained by using the seed koji for brewing, as well as a soy sauce-like seasoning that is obtained by using the koji for brewing.
