PURPOSE: To shorten the fermentation days and obtain efficiently edible vinegar as a health food having the flavor of SHIITAKE mushroom, by adding the SHIITAKE mushroom or an essence thereof to a rice KOJI or seed vinegar, etc., and carrying out the acetic acid fermentation.

CONSTITUTION: A SHIITAKE mushroom or an extract thereof is added to a rice KOJI or seed vinegar, etc., and acetic acid fermentation is carried out to give the aimed edible vinegar. Alternatively, SHIITAKE mushroom may be dipped in edible vinegar for at least 5 days or more to extract the essence thereof in the edible vinegar.