To prepare a savory composition preservable at room temperature and suitable as a covering and(or) a stuffing and to provide a method for preparing the composition.

This composition is prepared by boiling a roughly cut vegetable in an aqueous solution of a polydextrose, producing a substantially homogeneous base material having 65-72°, preferably 68-70° Bx, mixing the resultant prepared base material with a finely cut constituent imparting ingredient, as necessary, reheating the mixture for a while and producing a composition still containing the constituent imparting ingredient in the cut form and having 70-74° Bx, then adding a seasoning ingredient and a savory ingredient and an edible acid and(or) its salt thereto and thereby regulating the final Bx to 73-80° Bx, aw<0.85 and pH ≤5.5, preferably <4.7.