To provide a microwavable food so treated that a desired texture similar to a burn mark is applied to each area of an unheated food material, such as raw meat and a raw aquatic product, and to provide a method for producing the same.

This microwavable food is prepared by adjusting a water content of the unheated food material to be 50-65%, then applying a burn mark-forming material comprising an edible fat and oil, a soy sauce, and grain flour to surroundings of the food material, and packing the food material to which the burn mark-forming material is applied into a heat-resisting storage material, by preventing a clearance from occurring on the area on which the burn mark is formed. Further, the packed unheated food material is put in a sealing package material equipped with a pressure reduction mechanism, and subjected to evacuation and heat-sealing, so that the microwavable food is prepared. Thus, the microwavable food is heated in a microwave oven as it is.