Abstract
To know the special technique of seasoning for the cooked rice flavored with vinegar, following points were studied : the method of seasoning the rice, when to add the vinegar and the effect of mixing and airing the rice in the bowl.
As the result, when the seasoipg is added soon after the rice is cooked, it will become tasty and evenly flavored with-in an hour. However, if it is steamed for a long hour, or cooled off in the room temperature, it will take two or three hours to get desirable taste. Lastly, as the effect of airing the cooked rice after the addition of seasoning as usually done, the free-water will evaporate from the surface of rice and will become lustrons.
