With adding Peruvian squid pen powder to traditional koji, this paper studied effect of squid pen powder on soy sauce koji making of spores, enzyme system and solids content change, and analyzed volatile fragrant component of soy sauce by GC-MS. The results showed that adding appropriate squid pen powder made positive effect on microbial growth and enzyme secretion. The experimental group was higher than control group in yeast concentration, spores, amylase and protease activities, solids content. The amount of squid pen powder was 1.3%。 It showed a better appearance of soy sauce koji, colour, aroma. The result of GD-MS showed that 1.3% adding squid pen powder had 36.31% volatile constituents, higher than the data 32.73% of control group, but there is no positive correlation between the amount of squid pen powder and the content of volatile.