An information presenting method according to the present disclosure includes: acquiring instruction information indicative of a preferred taste of a user with respect to a food product; calculating a first feature quantity indicative of a feature of a taste indicated by the instruction information; calculating, from a food product data base which stores a temporal change in a content of each of one or more components for each of one or more food products, progress information indicative of a temporal change in a second feature quantity indicative of a feature of the taste of each of the food products, extracting a food product for which a distance between the first feature quantity and the progress information is equal to or less than a reference value; and presenting the extracted food product.