A method of manufacturing konnyaku food comprising the steps of adding an alkali solution to dried bean-curd refuse and kneading a mixture thereof to prepare a bean-curd refuse coagulating agent; adding viscous food to the bean-curd refuse coagulating agent and kneading a mixture thereof to obtain a first uniform mixture; adding warm water to the first uniform mixture to prepare a second uniform mixture; adding konnyaku paste obtained by kneading a mixture of fine konnyaku powder and the warm water to the second uniform mixture and kneading a mixture thereof to prepare an all components-containing uniform mixture; and heating the all components-containing uniform mixture to coagulate the all components-containing uniform mixture.