In addition to salt, the fats (sum) from cod, sardines, herring, shark, seal, whale (humpesum), sika deer (yuksum), and bear (pasum) are used to flavor dishes.[4]:98 Miso and soy sauce have also been used in modern times. Soup stocks may be made using kelp (kombu), animal bone, and dried fish. Seasoning and spices include pukusa (Allium ochotense), berries from the Amur corktree (Phellodendron amurense), and wavy bittercress (Cardamine flexuosa).[5]