In this study, we examined the manufacture of dolphin fish sauce using Koji that made of Okara. From the results of brewing test using raw fish meat and the Koji made by Okara, it was expected that the extract content and nitrogen content were high. Then, the steamed fish meat, two kinds of Koji starter, Aspergillus oryzae or Aspergillus sojae, and two kinds of Koji materials Okara or soy sauce Koji, are used to perform test brewing. The sensory evaluation scores of the fish soy sauce using A.sojae which usually used in soy sauce manufacturing were higher than that of one made not using Koji. In addition, the sensory rating was enhanced by using Koji made by A.oryzae and Okara. The results suggested that the amount of nitrogen, organic acids, sweet-tasting amino acids, and umami amino acids increased because of the use of Okara Koji. Multivariate analysis of the increase in the sensory rating indicated that these aspects influence the sensory rating. We prepared fish sauce with Okara of low availability and A.oryzae used for soy sauce production. In comparison with fish sauce using normal soy sauce Koji by sensory evaluation, we clarified that the better taste of the present fish sauce was correlated to the high levels of sweet-tasting amino acid, umami amino acid and malic acid.
