Hawaiian salt 3 Tbsp White miso Water and or chicken broth Ginger(thumbsize)
Place pigsfeet, crushed ginger, a pinch of Hawaiian salt and dashi in a large pot. Add liquid to cover at least 2" above ingredients. Bring to boil then turn down heat to a simmer for 1hr. Cut diakon and squash into 11/2 -2" pieces and put aside. Soak konbo in a bowl of water, when softened, tie into knots and cut into 21/2" pieces and place aside. Skim off fat from top of liquid. After an 1 hr of simmering, add miso to pot and taste. Add more salt if needed or more water if too salty. Add rest of ingredients and simmer for another hour or till pigsfeet is tender.
Use Chinese parsley and or green onions as garnish