PURPOSE: A low salinity fermented seasoning and a producing method thereof are provided to offer the low salinity fermented seasoning with the low content of biogenic amine as various kinds of food seasonings, and to secure the excellent taste of the seasoning. CONSTITUTION: A producing method of a low salinity fermented seasoning comprises the following steps: injecting fermentation bacteria into vegetable protein for obtaining a vegetable-koji enzyme complex composition； and mixing the vegetable-koji enzyme complex composition with animal protein, and inserting stocked water for the low-salt fermentation. The low-salt fermentation is performed for 3~7days. The animal protein is steamed tuna concentrate. The low salinity fermented seasoning is fish sauce.식물성 코지(koji) 복합 효소물 및 동물성 단백질의 혼합 발효물을 포함하는 저염 발효 조미료 및 상기 조미료의 제조방법을 제공한다. 상기 저염 발효 조미료는, 바이오제닉 아민의 함량이 낮고, 역취(逆取)가 없어 깔끔하고 아미노산 함량이 높아 감칠맛이 뛰어나다.
