To provide a method for effectively extracting a bamboo extract from bamboo, to provide a liquid seasoning meeting conditions that it deodorizes odors of fish meat, domestic animal meat, wild animal meat, vegetables in which freshness has deteriorated, the cooking time is shortened, fish meat, domestic animal meat and wild animal meat do not become tough after being cooked and cooled and the freshness of foods is retained and capable of imparting an excellent flavor, and to provide a method for producing the same seasoning.

The bamboo extract is extracted by cutting bamboo into pieces of uniform size having length adjusted to a pool, dividing the pieces lengthwise down to 3-5 cm width, soaking the divided pieces in a bundled state by 20-30 pieces into the above pool filled with water, heating at ≥95°C for 2 h 45 m to 3 h 15 m, pulling up the bamboo pieces out of the pool while retaining the above temperature, cooling the pool liquid down to ≤50°C and then filtering it. The bamboo extract may be extracted by soaking the above divided bamboo pieces into a pool filled with a required quantity of ethyl alcohol of ≥35°, imparting vertical or horizontal vibration to or agitating the soaked bamboo pieces for around 1 h, pulling up the bamboo pieces out of the above pool and filtering the pool liquid. The seasoning is prepared by soaking a herb into the bamboo extract thus extracted for 3 days to 1 week and then pulling up the herb.