1 lg Gobo
3 pk (2 oz. size) nishime konbu
2 pk (1 1/2 oz size) kampyo
1 1/2 lb Pork
2 c  Water
1 1/4 c  Soy sauce
1 c  Sugar
1 sm Piece ginger root, crushed
1/2 ts Monosodium glutamate

Scrape skin from gobo and cut into 2-inch strips; soak in water. Wash
nishime konbu and cut into 5 X 2-inch lengths; soak in water. Wash
kampyo and cut into 3-inch lengths. Cut pork into 1 1/2 X 1/2-inch
strips. Place a piece of pork and a piece of gobo across one end of
konbu strip. Roll tightly and tie with kampyo. Repeat until all pork
is used. Place rolls in saucepan and add remaining ingredients. Cover
and simmer for 2 hours or until tender.