To obtain seasoning sauce into which a solid ingredient material and an unheated starch are uniformly dispersed while keeping physical properties of being readily dispersed into water or entangled with a foodstuff in cooking and which provides a liquid cooked food having an excellent flavor.

The seasoning sauce comprises 0.1-0.5 wt.% of xanthan gum and 10-50 wt.% of the solid ingredient material or the unheated starch.