There is provided a method of thawing a frozen food in which the frozen food can be rapidly and uniformly thawed without the degradation of its quality. A frozen food is thawed by the application of electromagnetic waves of 100 MHz±10 MHz to the frozen food. The frozen food is fish eggs such as frozen sea urchin or salmon roe, a marine product such as fish meat or whale meat, frozen minced fish meat, meat or mince thereof, or food such as sushi that is formed with different food ingredients.
