PROBLEM TO BE SOLVED: To provide, by targeting semi-solid emulsified foods such as mayonnaise-like foods, creamy foods, etc. not excluding topping materials, an o/w-type emulsified seasoning exhibiting, as a result of heating and subsequent cooling, a glossiness like that of a heated and melted cheese.SOLUTION: As an o/w-type emulsified seasoning exhibiting, as a result of heating and subsequent cooling, a glossiness like that of a heated and melted cheese, an o/w-type emulsified seasoning including pectin and a starch decomposition product while the pectin is being dispersed in a non-dissolved state is provided. An o/w-type emulsified seasoning including 0.1-5% (solid content standard) of yolk is also provided. An o/w-type emulsified seasoning exhibiting, in a case where the temperature of the o/w-type emulsified seasoning is elevated from 20°C to 90°C at a temperature elevation rate of 2.5°C/min and then lowered from 90°C to 20°C at a temperature lowering rate of 10°C/min, a complex viscosity continuing to decrease gradually while the temperature is being elevated from 20°C to 90°C and continuing to increase gradually while the temperature is being lowered from 90°C to 20°C is also provided.
