The present invention relates to a method for manufacturing low sodium Cudrania tricuspidata BUREAU soybean paste, which is capable of reducing a salty taste in the traditional fermented soybean paste and which contains active ingredients from Cudrania tricuspidata BUREAU, and the low sodium Cudrania tricuspidata BUREAU soybean paste manufactured by the same method. A technical key point of the present invention is the method for manufacturing low sodium Cudrania tricuspidata BUREAU soybean paste comprising: a first step for preparing an infusion of the Cudrania tricuspidata BUREAU by filling an iron pot with water and putting the Cudrania tricuspidata BUREAU, then steeping the same； a second step for obtaining Cudrania tricuspidata BUREAU soybean paste and Cudrania tricuspidata BUREAU soy sauce by putting dried blocks of fermented soybeans in a crock and adding the infusion as a basal water； a third step for making soybean paste with 15-16% of salt content by putting dried blocks of fermented soybeans in a crock and adding the Cudrania tricuspidata BUREAU soy sauce as a basal liquid； and a fourth step for obtaining the Cudrania tricuspidata BUREAU soybean paste by kneading the soybean paste 40-50 days after making the soybean paste and aging for 10 months, and the Cudrania tricuspidata BUREAU soybean paste manufactured by the method. Thus, the present invention provides the low salt Cudrania tricuspidata BUREAU soybean paste for improving diabetes and hypertension by containing many active ingredients of the Cudrania tricuspidata BUREAU to add a functionality and reducing the salty taste through adjusting the salinity using the Cudrania tricuspidata BUREAU soy sauce.본 발명은 토종 된장의 짠맛을 완화시키면서 꾸지뽕의 유효성분이 포함되도록 한 저염도 꾸지뽕 겹된장 제조방법 및 이에 의해 제조된 저염도 꾸지뽕 겹된장에 관한 것으로, 가마솥에 물을 채우고 꾸지뽕을 넣고 우려내어 꾸지뽕 우린물을 제조하는 제1단계와, 장독에 건조된 메주를 담고, 상기 꾸지뽕 우린물을 밑물로 사용하여 꾸지뽕 된장 및 꾸지뽕 겹간장을 얻는 제2단계와, 장독에 건조된 메주를 담고, 상기 꾸지뽕 겹간장을 밑물로 사용하여 염도를 15%~16%로 맞추어 된장을 담그는 제3단계와, 된장을 담근지 40~50일 경과 후 된장을 주무르는 과정
