Place the kombu on the bottom of the pot. Add squash on top of the kombu. 

Place the soaked azuki beans on top of the squash. Add enough water (azuki bean soaking water may be included) to just cover the squash, not the beans, bring to a boil. Reduce the flame to medium-low, cover, and cook until about 80% done (about 1 1/2 to 2 hours). Add water, occasionally, as needed, but only to just cover the beans.

Season with sea salt and cook until done, which will probably take another 1/2 hour.

Remove, garnish, and serve.