A method for preparing general purpose basic seasoning involves producing koji by inoculating mould starter in the raw material containing 10-30 weight parts of starchy raw materials with respect to 70-90 weight parts of protein raw materials and hydrolyzing koji at 52-60[deg]C for 18-30 hours in the absence or low existence of salt. Independent claims are also included for the following: (1) general purpose basic seasoning and (2) method for improving heat browning property of seasoning.
