To provide a sweet food having sweet taste without using sugar or sweetener and obtained by processing pickled Japanese plum and burdock each into an easy-to-eat shape.

The sweet food containing pickled Japanese plum and burdock as raw material has sweetness and palate feeling obtained by boiling the pickled Japanese plums and the burdock with water for several to several ten hours. Utilization of stock after boiling and/or mashed burdock and/or pickled Japanese plum flesh results in producing food having characteristic sweetness and palate feeling. Drying the burdock after boiled results in producing food having sweetness and palate feeling like those of dry fruit.