Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot "dashi" garnished with diced green onions and a thin slice of "kamaboko", modern versions of saimin include additional toppings such as "char siu", sliced Spam, sliced egg, or shredded "nori". When Chinese dumplings are added to the noodle soup, it is seen on menus as the heartier "wonton min". All saimin establishments have their own, often secret recipe for the soup base, but primarily use "kombu" and dried shrimp as major ingredients. Common table condiments mixed in the saimin broth are Chinese hot mustard and "shoyu", added in small quantities according to each individual's taste. Many local residents of Hawaii also enjoy barbecued teriyaki beef sticks (skewers) or American hamburgers as a side dish.