PURPOSE: After completion of finish seasoning and finish drying, the rice cake is lowered its body temperature to a prescribed level, sprayed with an aqueous solution of WASABI squeeze on its surfaces and dried at a certain temperature to make dried rice cake with good smell and taste of WASABI.

CONSTITUTION: Rice cake is made by roasting and effecting finish seasoning and finish drying in accordance with a usual process and its body temperature is lowered to 50W60°C. Then, the rice cake is sprayed with an aqueous solution of WASABI squeeze on its surfaces, then dried under control of the temperature to about 50°C until the water content reaches a prescribed level to give the product.