Chahan (dish) ground beef and chicken broth, among others. Pre-cooked rice is typically used, and leftover rice is sometimes used. Oils such as canola oil, sesame oil and sunflower oil are used to fry the dish. The dish can be seasoned with soy sauce, oyster sauce, sesame oil, salt, pepper and katsuobushi, a dried and flaked tuna product. Shiso, an Asian culinary herb, may also be used to flavor "chahan". Nori, a dried edible seaweed product, can be used as a garnish. The use of a hot wok for frying and cooking "chahan" quickly can prevent the rice from sticking to the
Barbecue sauce released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spice attached, supplying another market entrance of barbecue sauce. Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces. The sauce for "asado", similar to barbecue in Argentina and Uruguay,