The present invention relates to a method for manufacturing soy sauce and soybean paste by using sap of Actinidia arguta. More specifically, the method comprises: (1) a step of manufacturing gardenia seed-added Actinidia arguta sap salt water having a salinity of 10-30% by adding salt and gardenia seed into the sap of Actinidia arguta collected from March to May； (2) a step of manufacturing boiled soybeans by using the sap of Actinidia arguta after washing soybeans with water, immersing the soybeans in water for at least 10 hours to soak the soybeans with the water, boiling the soybeans for four to five hours in water into which the Actinidia arguta sap salt water, manufactured in step (1), has been added, secondly boiling the soybeans, and then cooling the soybeans at 30-50°C； (3) a fermented soybean block manufacturing step of crushing the boiled soybeans, manufactured in step (2), molding the same in a certain shape, and drying and fermenting the molded soybean block； (4) an aging step of inserting the Actinidia arguta sap salt water and the manufactured fermented soybean block in a fermentation container and aging the same at least six months； (5) a separation step of separating the aged soybean block and soy sauce from the fermentation container； and (6) a post-aging step of filtering the separated soy sauce, mixing the separated soy sauce with Actinidia arguta sap salt water, and aging the same by fermenting the same in another fermentation container for at least six months. In addition, in the present invention, disclosed is a method for manufacturing soybean paste by using sap of Actinidia arguta, the method comprising a post-aging step of mixing the soybean block, separated in the separation step, the boiled soybeans, and sun-dried salt at a weight ratio of 88-89 : 10 : 1-2 and post-aging the same by fermenting the same in another fermentation container for at least six months.본 발명은 산다래 수액을 이용한 간장 및 된장의 제조방법에 관한 것으로, 보다 구체적으로 본 발명은, (1) 3~5월에 채취한 산다래 수액(樹液)
