This is Canadian Kombu. I got it from my English teacher last week. It's written on this bag that Kombu is a highly prized and nutritious staple of Japanese cuisine. And it's written about how to use Kombu, such as simmer pieces of Kombu in soups, stews, casseroles, or with soy sauce, honey and sake to make a tasty condiment. And this Kombu was hand-picked ,sun-cured Laminaria from the clean, cold waters on Vancouver island's west coast. Yeah, the taste is really good and it's thinner than Japanese Kombu. I'll enjoy Kombu cooking with my English teacher at the next cooking lunch. I'm looking forward to making Kombu dishes!