Add all the Simmering Broth for Nishime ingredients to a large pot. Add lotus roots, shiitake mushrooms, taro and konnyaku pieces to the pot. Bring it to a boil with a lid on. Reduce the heat to low and cook for 10 minutes. Remove the lid and continue to cook for another 10 minutes or so until the liquid almost evaporates.
If using dried shiitake mushrooms, soak them in water for at least an hour before cooking, then squeeze them out like a sponge before adding them to the nishime. Add carrots, bamboo shoots, taro, lotus root, aburaage and shiitake mushrooms to the pot on high heat. Add the first tablespoon of grated ginger.
On work surface; lay out nishime kombu. On bottom edge of kombu; place one piece each of pork or chicken, gobo and carrot. Roll tightly. Wrap the kanpyo twice around the center of rolled kombu and tie a knot. Cut kanpyo. Layer finished rolls into sauce in saucepot. Bring to a rapid boil. Reduce heat.
Blanch snow peas, cool them down quickly and drain. Cook carrots in the Simmering Broth for Carrot. Leave the carrots in the broth. Cook lotus roots, shiitake mushrooms, taro and konnyaku in the Simmering Broth for Nishime until the broth almost evaporates. Place the vegetables, except carrots, on a serving plate.