Seasoning composition is produced with a method, which comprises coating fine particles of water-soluble 5'-ribonucleotides having a total water content not exceeding about l4 weight % and a particle diameter not exceeding about 250 mu m with an oil/fat and/or a wax melting at a between about 55 DEG C to about 90 DEG C. The thus obtained seasoning composition is applicable with advantage to foods which are subjected to heating beyond the melting point of the coating material for giving taste of the 5'-ribonucleotides because of good protection from degradation due to phosphatase.
