To provide a gel-like food having such a new food feeling that is given by appropriate hardness accompanied with leaving of water, and to provide a method for modifying the food feeling of the gel-like food, capable of giving the food feeling to the gel-like food, by only conducting a conventional method where gel is slowly frozen and defrosted, without requiring any essential components beside a gelling agent.

This gel-like food is prepared by freezing the gel formed by using the gelling agent and then defrosting the frozen gel so as to have a food feeling which is different from that of the gel before frozen, wherein the gelling agent is obtained by using any one of combinations specified in the following: (1) a combination of glucomannan and κ-carrageenan; (2) another combination of the glucomannan and xanthan gum; (3) a third combination of gellan gum, the xanthan gum, and locust bean gum; and (4) the other combination of the gellan gum and native gellan gum.