To provide a shape recognition food by the tongue, for recognizing a shape by a tactile sense which the tongue has.

This shape recognition food by the tongue is obtained by forming a three-dimensional form body which enables recognition as a character or a figure in a food base material which hardly melts at once even putting into the mouth, and coating the three-dimensional form body with a coating food material which prevents recognition of the three-dimensional form body by visual sense and is easy to melt at once by heat or saliva after putting into the mouth. The three-dimensional form body is formed in a projecting or recessed state on one side or both the sides of the food base material. Recognition of the shape of the three-dimensional form body by the tip of the tongue becomes further clear by differentiating the taste of the three-dimensional form body from that of the food base material and the coating food material.