The present investigation was carried out to obtain the basic information on the classification of yeasts in various kinds of “Shiokara”. 37 strains of yeasts obtained from 21 samples were divided into 29 Strains of true yeast and 8 strains of Fungi Imperfecti. The true yeasts were classified as follows: Debaryomyces 19st., Zygosaccharomyces 8 st., Hansenula and Torulaspora one strain. As the sporu1ation of salt-tolerance yeasts is very difficult, in some cases impossible, by any common method, these have usually been classified as the asporogenous yeast (Torula). The author could achieve the sporulation of “Shiokara”-yeasts by employing three media described below, thus establishing the superiority of these media to other ordinary ones. 1)Kombu-extract agar: Kombu(brown seaweed)was extracted with ten part of 0.5% sulfuric acid for 24 hours, filtered and adjusted to pH 4.5 with 10% NaOH, then agar (2%) was added, tubed and sterilized. 2) Mannitol agar : 0.5% mannitol, 1.0% peptone, 0.1%KH_2P0_4,0.5% NaCl,1.0% CaSO_4 and agar. 3) Rice bran agar: 5% rice bran, 2% dry yeasts, 2.5%glycerol, 1%CaCO_2 and agar. The results given above lead us to believe that the classification of all yeasts isolated from fishery-products as Torula is due to the employment of the common or incomplete methods for the sporulation. Compared with the yeast flora of the agricultural fermentation products, the characteristic of the yeast flora of "Shiokara" is considered to consist in the most widespread distribution of the yeasts belonging to Debaryomyces and Zygosaccharomyces.