PURPOSE: To make it possible to obtain vitamin C without resistance through daily eating habits, by adding ascorbic acid to a mixed vinegar to provide a rice for SUSHI.

CONSTITUTION: Two cups (about 400cc) of rice grains are cooked in an adequate amount of water, and a mixed vineger consisting of 40cc vinegar, an adequate amount of common salt, sugar, SAKE (sweet SAKE) and 2W4g ascorbic acid is added thereto to provide rice grains for SUSHI. Thus, vitamin C, i.e. ascorbic acid, can be taken in through the daily eating habits.