To obtain the subject food having nice taste and capable of being taken by one who is difficult to eat usual animal proteins by allowing dried bonito-fungi to act on bird and animal meat and processing the bird and animal meat without adding common salt in a production step.

This food is obtained by allowing dried bonito-fungi to act on bird and animal meat without adding common salt. As the dried bonito-fungi, those belonging to the genus Aspergillus can be used. Aspergillus glaucus, etc., are preferable among them. A part of dried bonito containing dried bonito-fungi can be used as it is. In this case, it is preferable to present other microorganisms of the genus Penicillium, etc., from the stand point of protecting the meat from germ-contamination. This food is obtained by heating the meat at 80-95°C to bring 60-80% yield, slowly drying at 100-110°C until the water content reaches 30-40%, drying for 1-3 days in the sun, then inoculating dried bonito-fungi, fermenting the meat at 20-30°C and 50-70% moisture content for 2 weeks, removing fungi grown on the surface of the meat and drying for 1-3 days in the sun.