At the base of the pot place the kombu add the onions and enough water to cover. Bring to a boil and simmer 5 minutes.
On the side cut cauliflower in big peaces and then place on the onions, make so that the cauliflower is like a compact bead/layer. Put the millet on top of the cauliflower in a way that the grain stays on it and it doesn’t fall to the bottom of the pot, because that way it tends to burn easily.
Add the water pouring it along the perimeter, the walls of the pot. This operation is needed so the millet are not disturbed. Make so that all the millet are under water. Place the lid on the pot and bring to a boil. Reduce the heat to a simmer and place a flame deflector under the pot. Cook in this matter for 40 minutes.
On the side mix the tahini with the umeboshi paste and the Tamari and add a few Tbsps of hot water to make it more liquid.
At the end of the cooking add the sauce to the millet and stir well.
Keep the leftovers to make millet croquettes the next day.