A dried composition with various shapes that has heat resistance by which the dried composition is less likely to melt even being boiled and restorability (imbibition), and food product containing the dried composition. The dried composition including: agar and alginate at a weight ratio of 1:1 to 1:20, the alginate contains a salt of a monovalent cation and a salt of a divalent cation, the divalent cation is 0.04 to 0.30 mol per mol and further the monovalent cation is 0.10 to 0.70 mol per mol with respect to a monomeric unit of the alginate, a mol ratio of the divalent cation to the monovalent cation is 1.0:0.35 to 1.0:8.70, and the dried composition absorbs water and swells in distilled water at 20° C. and distilled water at 90° C., and in both the cases dried composition becomes a gel having a weight of 15 to 100 times of the dried composition.