Soak Konbu in water for 5-10 minutes until soft and pliable. Strain and set aside.

Wash Kanpyo. Put it in a bowl, add a pinch or two of salt, and rub well. Let sit for 15 minutes or so. Cook Kanpyo in boiling water for 3-4 minutes, strain, and let cool.

Scrape the surface of Gobo with a knife, and wash. Cut into strips 2 1/2" (7 cm) long, 1/2" (1 cm) thick. Cook Gobo strips in boiling water for 5-6 minutes, strain, and let cool a little.

Pat dry Konbu and cut into sheets about 2 1/2" (7 cm) x 5" (13 cm). It is OK not to be exact, but make all the sheets around the same size so you will have uniform rolls. You may have 10 sheets or so.

Cut Kanpyo into 10-12" long ribbons (25-30 cm). Wrap a couple of Gobo strips with a Konbu sheet, and tie with Kanpyo ribbon finishing with a knot.

In a medium pot, put water, rice vinegar, and Kobumaki and cover with a lid that is smaller than the pot so that it rests on the Kobumaki (or place parchment paper directly touching the food). Cook for 15 minutes at medium low heat. Uncover, then add sugar, Soy Sauce and Mirin, and stir. Cover and cook for 20 minutes, turning a couple of times. Remove the cover, and cook until most of the liquid is gone. Cool in the pot.