We developed the taste analyzer to answer market demands for prompt, objective rice taste evaluation. This report explains the development of the analysis equipment for the rice quality evaluation system and introduces the previously unpublished historical background behind the rice taste analyzer. It also explains the logic behind the Total Taste Evaluation System and why it was necessary to develop each piece of equipment (Cooked Rice Taste Analyzer, Fresh Degree Meter, Hardness and Stickiness Meter) that makes up the Total Taste Evaluation System. Finally, this report explains the purpose of the development of the Total Taste Evaluation System and proposes a new concept to segment rice quality according to its use, based on the results from the equipment. This will give the users of the equipment taste values that match more closely with human sensory evaluation, improving evaluation for both cooked and uncooked rice.