Galbi beef or teriyaki chicken with hard-boiled eggs with macaroni, wieners or other prepared foods Other homegrown cuisine of foreign origin Japanese American cuisine Burgers have various variations in Japan. Domestic chains like MOS Burger and Freshness Burger cater to Japanese tastes with seasonal specials like Teriyaki Burgers and the kinpira rice burger. Korean cuisine Kimchi from Korea is often served with Japanese Chinese cuisine, though the local variant may use thinner cabbage. Japanese Chinese cuisine Gyoza are a very popular dish in Japan. Gyoza are the Japanese take on the Chinese dumplings with rich garlic flavor. Most often, they are seen in the crispy pan-fried form (potstickers), but they can be served boiled or even deep fried, as well. Japanese-only "Chinese dishes" like ebi chili (shrimp in a tangy and slightly spicy sauce) Mābō dōfu tends to be thinner than Chinese mapo doufu. Nikuman, anman, butaman and the obscure negi-man are all varieties of mantou with fillings. Ramen and related dishes such as champon and yaki soba Yakisoba-pan is a sandwich with a filling that resembles chow mein noodles. Japanese English cuisine Purin is a version of caramel custard. Adaptations California roll - invented in Canada, then first introduced in California. Spam musubi - a snack from Hawaii resembling onigiri, made with Spam Seasonings Lots of Japanese foods are prepared using one or more of the following: Kombu (kelp), katsuobushi (flakes of cured skipjack tuna, sometimes referred to as bonito) and niboshi (dried baby sardines) are often used to make dashi stock. Negi (Welsh onion), onions, garlic, nira (Chinese chives), rakkyō (Allium chinense) (a type of scallion). Sesame seeds, sesame oil, sesame salt (gomashio), furikake, walnuts or peanuts to dress. Shōyu (soy sauce), dashi, mirin, sugar, rice vinegar, miso, sake. Wasabi (and imitation wasabi from horseradish), karashi (hot mustard), red pepper, ginger, shiso (perilla or beefsteak plant) leaves, sansho, citrus peel, and honeywort (called mitsuba). A citrus fruit called yuzu is also a frequent condiment, mashed up into a relish, sold as yuzukoshō and is blended with pepper/chili and salt. Yuzukoshō is eaten with many dishes, adding a flavorful kick to broth/soup items such as oden, nikujaga, tonjiru, udon as well as other dishes. Yuzu is also seen to flavor teas, jams or zeri (jelly), and any number of sweets from yuzu-an (a type of bean paste) to yuzu-hachimitsu (yuzu-honey). Less traditional, but widely used ingredients include: Monosodium glutamate,