The Manufacturing conditions of Chungkukjang were investigated by the use of the soy beans, salt (NaCl) and Bacillus subtilis S.P. In the studies of Chungkukjang Meju protease activity, total acid, free amino nitrogen, optimum times of fermentation and the maturity of Meju were shown the reasonable conditions each at 54 hrs, 24 hrs, between 36 to 42 hrs, between 36 to 42 hrs and at 5 days from the beginning of fermentation. In the studies on the Chungkukjang (Sauce made by meju) the increased amount of free amino nitrogen and total acid were proportional to the increased contents of moisture. The amount of the acid was increased rapidly for 20 day from the beginning and after it slowly. The appropriate content of moisture was 55% in the manufacturing of Chungkukjang.