PURPOSE: A method for manufacturing soy sauce and fermented soybean paste having ingredients of vegetables, fruits, and nuts is provided to offer an abundant amount of enzymes from the components through fermentation. CONSTITUTION: A producing method of soy sauce and fermented soybean paste having ingredients of fruits, vegetables, and nuts comprises the following steps: salting the fruits, the vegetables, or the nuts to obtain an extract(S10)； aging the extract for 30 days at 27°；C, or 3 months at room temperature(S20)； and diluting the extract before dipping fermented soybean blocks for aging(S30). The fruits, the vegetables, or the nuts are salted by mixing the ingredients with salt in a ratio of 1:1. The extract is obtained by compressing a steamed pumpkin or artichoke. Syrup is made by boiling down the extract with soybean boiled liquid, and fruits, vegetables, and nuts are mixed with salt and the syrup before obtaining the extract. The fermented soybean blocks are manufactured by bring the extract and soybeans to a boil. [Reference numerals] (S10) Vegetable, fruit, nut + salt fermentation extract； (S20) Aging the extract； (S30) Soybean + aging the extract본 발명은 야채, 과일, 및 견과류 중 적어도 하나를 소금에 절여 발효시켜 진액을 추출하는 단계(S10)와, 상기 추출된 진액을 일정 온도에서 소정의 기간 동안 숙성시키는 단계(S20), 및 상기 숙성된 진액을 일정 염도로 희석시킨 후, 상기 진액에 메주를 담궈 숙성시키는 단계(S30)를 포함하는 간장 또는 된장의 제조 방법을 개시한다.
