To produce a cooked chestnut directly edible and having a color tone and flavor essential to the chestnut and good in texture and appearance without causing the browning by heating and to provide a method for simply producing the cooked chestnut.

This cooked chestnut is obtained by applying an inducible protein or a fibrous protein, e.g. gelatin or collagen to the surface of a cracked chestnut. The method for producing the cooked chestnut comprises applying the inducible protein or fibrous protein to the surface thereof when housing the cracked chestnut in a container, then hermetically sealing the container and carrying out the thermal sterilization.