Osechi Nishin no Kombu Maki にしんの昆布巻き

This was the hardest of all the osechi food to make, and perhaps the most disappointing on the palate. The nishin are dried so they need to be reconstituted in rice water, and then all of the bones need to be pulled out. Then wrapped in konbu and tied with kampyo (dried gourd) and cut. Finally, it is simmered for a long time in a sweet soy sauce.