To impart a freshly cooked texture and stewed flavor and texture to a heated dish without long-time cooking. The liquid seasoning according to the present invention contains oil, common salt, and an emulsifier. The concentration of the emulsifier in the liquid seasoning is 0.1 mass% or more relative to the oil. When the liquid seasoning is prepared for cooking, the resultant liquid preparation for cooking has a pH of 4.0 to 7.0, a Brix of from 1 to 15, an oil concentration of from 0.1 mass% to 4 mass%, an emulsifier concentration of 1 mass% or less, and a static viscosity of not more than 100 mPa·s × g/cm 3 or less at a heated temperature of at 80°C.
