komb-who?

so
it turns out
i do need kombu
so
i was lookin around on amazon
and i found this
old school--  we're traditional and nobody makes it this way anymore--
aged two years fermented
super ultra umami kombu
and
i'm not even balking at the price

which was only 4x the cheapest available
and only double the median

but then
i remembered fukushima
and thought
where else do they harvest kelp

so
since the icelandic kelp was unavailable
i ordered maine kelp
so
hopefully it's good
i know they are supposed to have excellent dulse
but i'm not sure about the kelp

i got this