To provide a method for easily reusing bean-curd refuse in large quantities as an edible product through solving the problem that perishable bean-curd refuse is one of foods to be discarded because of being difficult to be effectively utilized due to its perishable nature.

This seasoning is such one as to enable foods/drinks to be imparted with the delicious ingredient contained in bean-curd refuse through an easy and safe method wherein the bean-curd refuse discarded without being utilized because of difficulty of effective utilization due to its perishable nature can be reused in large quantities as an edible product to include the bean-curd refuse into a food having germ eliminating effect.