PROBLEM TO BE SOLVED: To provide low common salt (salt-reduced) soy sauce producible inexpensively, having crispy aroma, holding an active ingredient of soy sauce, and almost free from feel of fishy odor specific to fish sauce which is hated generally and to provide a production method thereof.SOLUTION: There is provided low common salt (salt-reduced) soy sauce which has a salt concentration of 15% or less, and in which saltless fish sauce is contained in soybean soy sauce as much as 10-90%. In a production method of the fish sauce-containing low common salt (salt-reduced) soy sauce, just after producing saltless fish sauce, soybean soy sauce is added thereto so that the salt concentration is adjusted to be 7-10%.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】低コストで製造できる、さわやかな芳香を有し、醤油の有効成分が保持され、一般に嫌われている魚醤特有の魚臭さは殆ど感じられない低食塩(減塩)醤油とその製造法を提供する。【解決手段】大豆醤油に無塩魚醤が混合物重量10~90%含まれる食塩濃度が15%以下の低食塩(減塩)醤油であり、無塩魚醤製造直後に大豆醤油を添加し、食塩濃度7~10%に調製する魚醤含有低食塩(減塩)醤油の製造法。【選択図】図1
