Abstract: With a conventional method of causing impregnation of a liquid seasoning into food, it takes many hours for the liquid seasoning to substantially make permeation. Occasionally, impregnation was not at all attained. Such proposals have been made that food soaked in a liquid seasoning is pressurized, or that water content of food is dehydrated. An apparatus and a facility for carrying out processing to food need to be larger in size, thereby taking cost and being not suitable for mass production. Also, uniform permeation of the liquid seasoning in a short time was not achieved. The present invention provides a liquid seasoning used for seasoning food subjected to processing with a micro-nano bubble generating device, thereby enabling the liquid seasoning to have impregnation to food in a short time, particularly, facilitating impregnation of good flavor and taste compositions other than salt.