Provided are: a method for producing an edible fat and oil composition effective for masking the unpleasant flavor of a foodstuff; a masking method using the edible fat and oil composition obtained by said producing method; and a method for manufacturing a food in which an unpleasant flavor is suppressed. The edible fat and oil composition is obtained by adding, to edible fat and oil, 0.05-13 mass% of roasted oil that is obtained by roasting and extracting without crushing a corn wet germ. When foodstuffs, such as fish and shellfish and vegetable protein are cooked with this edible fat and oil composition, the unpleasant flavor of the foodstuffs is masked. Preferably, the roasting condition of the corn wet germ satisfies a value calculated by formula (1) being 52-230 inclusive. (T-100) × t0.2 (1) (In formula (1), T: Roasting temperature (˚C), t: Roasting time (min.))
