The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt； and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.
