The present invention provides a masking agent and a Japanese-style-flavor enhancer containing seaweed oil as an active ingredient. According to this Japanese-style-flavor enhancer, the Japanese-style flavor of a food can be enhanced while the iodine content of the food is adjusted to, inter alia, less than the maximum tolerable amount for an infant having a low maximum amount. According to this masking agent, furthermore, the retort odor of the food can be minimized.
