A fibrous and granular konjak prepared from solidified konjak that can be suitably used as a material of processed foods or as a dietary food by itself is provided. If used for processed foods, it can give rise to any intended flavor and taste. A fibrous and granular konjak product is prepared by crushing a kneaded and solidified mixture of konjak roots and lime. It consists of granular and fibrous pieces that are about less than 6 mm long and contain 5 to 10% moisture.
A method of drying konjak slices in producing seasoned dried konjak slices is provided which method allows for reducing the drying time while at the same time drying the konjak slices homogeneously to their deep interior. In manufacturing dried seasoned konjak by drying seasoned konjak to a moisture content of 10 to 30%, the method for drying is characterized by effecting the drying by carrying the seasoned konjak on a heat-resistant netting 1 in an enclosed space 1 and subjecting the seasoned konjak to heated air at a temperature equal to or higher than 60.degree. C. with or without far-infrared radiation irradiation.
