Some info on Konbu....

Kombu and konbu are indeed the same item. It is a thick, dark, wide-leafed variety of sea vegetable, harvested by hand, folded into strips and dried. It should be gently wiped with a wet cloth before using, but not washed. It is a staple in Japanese cooking, often used for soup stock and dashi. Knobu is a good source of calcium (important for those on a vegan diet) and potassium. I have heard from several different sources that beans cooked with a small strip of kombu will produce less gas. It is usually near the dried products or tea in health or natural food stores and can also be found in Asian food stores.

Betty, don't be intimidated to ask for help in a foreign store. If you think language is a barrier, write down the items that you are looking for and show it to them. Shop owners are happy to have new customers and if they can speak good enough English many will share ideas for what to do with the ingredients you are looking for (whether you ask or not). Good luck and don't hesitate to ask here either.