A method for shaping foodstuffs and the like, which improves operating efficiency and economic efficiency when a foodstuff, such as taro or aroid, is to be shaped to be spherical; and a device therefor. A shaping procedure using cutter blades (15) applied to process subject articles (A) to shape the surface of each of the process subject articles (A), wherein the process subject articles (A) and the cutter blades (15) are relatively moved and the process subject articles (A) can be held in a floating state when they are subjected to the cutter blades (15). Since the process subject articles (A) are maintained in a floating state, as soon as the process subject articles (A) come into contact with the cutter blades (15) to have their surfaces cut, the floating state or rotative state is imparted to the process subject articles (A) to some extent by the cutter blades (15), and such states are continued, whereby the surfaces are thoroughly cut to be spherical or the like.