PROBLEM TO BE SOLVED: To provide a liquid seasoning container which has a bottle that is flexibly transformed to easily discharge a content that is a liquid seasoning with a high degree of viscosity and hardly impairs an original excellent appearance of the container when the volume of the content decreases.SOLUTION: A liquid seasoning container 1 comprises a bottle 10 formed by blow molding and a cap 20. A seasoning filled in the liquid seasoning container 1 has 5 to 500 Pa s of viscosity, and an initial capacity is 100 to 700 cm. The bottle 10 includes a mouth part 11, a body part 12, and a bottom part 14. The body part 14 includes a horizontal cross section of a flattened shape in an upright position with both a minor axis Q and a major axis R perpendicular to a central axis X of the bottle 10. The bottle 10 has a low-density polyethylene as a main component. An area of a region of a low pressing force between 7 N or more as the minimum pressing force and 21 N as the maximum pressing force is 40% or more of a first projection area when the body part 12 is projected on an orthographic projection surface that is a plane perpendicular to the minor axis Q.SELECTED DRAWING: Figure 1【課題】 内容物が粘度の高い液状調味料であっても、ボトルがしなやかに変形することで排出しやすく、かつ内容物が少なくなっても容器本来の美観を損ないにくい液状調味料容器を提供する。【解決手段】 液状調味料容器１は、ブロー成形されたボトル１０とキャップ２０とからなる。液状調味料容器１に充填する調味料は、粘度が５Ｐａ・ｓ～５００Ｐａ・ｓの液状調味料であり、かつ、初期容量が１００ｃｍ３～７００ｃｍ３である。ボトル１０は、口部１１と、胴部１２と、底部１４と、を含む。胴部１４は、正立状態における水平横断面がボトル１０の中心軸Ｘに直交する短軸Ｑと長軸Ｒとを持つ扁平形状を含む。ボトル１０は、主成分が低密度ポリエチレンである。最低押力が７Ｎ以上かつ最高押力が２１Ｎ未満である低押力領域の面積が、胴部１２を短軸Ｑに垂直な平面である正投影面に投影した第１の投影面積の４０％以上である。【選択図】図１
