To provide a food more improved in palatability than the conventional food using konjac, by sufficiently making use of high nutrient values which konjac inherently has, and a method for producing the same.

The jelly-like food is provided by boiling gojiru (ground soybean soup) before separating soybeans into bean curd and soybean milk, mixing the resulting material with konjac, solidifying the obtained material, obtaining konjac with gojiru, and then mincing and mixing it with agar jelly.