To provide a gel-like seasoning liquid which can hold transparency on appearance, can simultaneously easily be twined with raw materials, and can prevent the separation of water for long periods, and to provide a method for producing the same.

This gel-like seasoning liquid is characterized by containing seasoning ingredients and having a breaking stress of 2,000 to 70,000 Pa, a breaking distortion factor of 10 to 50%, and a water separation rate of 0.05 to 2% at the ordinary temperature. The method for producing the gel-like seasoning liquid is characterized by thermally dissolving a gelling agent including xanthan gum, locust bean gum, gellan gum and ι-type carrageenan gum in water, mixing the obtained solution with the seasoning ingredients, hot-charging the mixture into a press-excludable container, and then cooling.