This study aims to offer basic data in order to develop sauces which can satisfy customers who seek special and unique tastes by using extracts from teriyaki sauce made from shrimp remnants. Compared with traditional Eel bone Teriyaki sauce, shrimp remnant teriyaki sauce was better. In the comparison between teriyaki sauces with different amounts of soy sauce, the one made from Korean M soy sauce bas sweeter taste and stronger fish flavor than the one made from Japanese G soy sauce while the latter has saltier and more bitter tastes. However, the former was more preferred on the whole.