Abstract: In the method of producing natural seasoning according to an embodiment, hot water extraction of kelp is carried out, followed by drying to prepare kelp extract, hot water extraction of oyster mushroom is carried out to prepare oyster mushroom extract, hot water extraction of winter mushroom is carried out to prepare winter mushroom extract, the oyster mushroom extract is inoculated with Pediococcus pentosaceus strain, followed by fermentation to prepare lactic acid bacteria fermented product of oyster mushroom, the winter mushroom extract is inoculated with Lactobacillus acidophilus strain, followed by fermentation to prepare lactic acid bacteria fermented product of winter mushroom, and the lactic acid bacteria fermented product of oyster mushroom, the lactic acid bacteria fermented product of winter mushroom, and the kelp extract are mixed to produce natural seasoning.

Abstract: A method for producing fermented shiitake mushroom sauce according to an embodiment includes adding lactose and sucrose to shiitake mushroom concentrate followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom, and mixing the lactic acid bacteria fermented product of shiitake mushroom prepared above with hot pepper extract, garlic extract, onion extract, and shiitake mushroom block, water, salt, lemongrass, and coriander, and the present invention also relates to fermented shiitake mushroom sauce produced by the aforementioned method.