Seasoning composition is produced with a method,, which comprises coating fine particles of sparlingly water-soluble 5 min -ribonucleotides having a total water content of 12 to 20 weight % and a particle diameter not exceeding about 150 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 causes very little cracks or gaps on the surface of coated particles even after storage for a long time. Accordingly this composition is applicable with advantage to foods because of good protection from degradation of 5 min -ribonucleotides due to phosphatase.
