Spam: From Humble Cans to Global Culinary Star

Spam — the canned meat made from pork and ham — has been a kitchen staple worldwide for over 80 years. First introduced by Hormel Foods in 1937, it quickly gained popularity for its convenience, long shelf life, and distinctive salty flavor. Originally a simple wartime food, Spam has evolved into a versatile ingredient. Today, chefs and home cooks alike use it to create comforting, flavorful dishes. Let’s explore how Spam shines in different cuisines around the world.

Spam in Asian Cuisine

Spam holds a special place in Asia, especially in South Korea, Japan, the Philippines, and Hawaii (which has deep Asian culinary influences).

South Korea: Spam became popular after the Korean War, when meat was scarce. It now stars in Budae Jjigae (Army Stew), a hearty soup with Spam, sausages, instant noodles, kimchi, and gochujang. Koreans also fry Spam slices to serve with rice and eggs for breakfast or lunch.
Japan: In Japan, Spam appears in Spam Musubi, a snack of fried Spam atop sushi rice, wrapped with nori. This portable bite blends the umami of Spam with the subtle sweetness of rice.
Philippines: Filipinos pan-fry Spam and serve it with garlic rice and eggs, a dish called Spamsilog (Spam + sinangag + itlog). It’s a beloved, filling breakfast.

Spam in Hawaiian Dishes

Hawaii is perhaps most famously associated with Spam. Islanders consume more Spam per person than anywhere else in the U.S. Introduced during World War II, it quickly became part of local culture.

Spam Musubi: The Hawaiian version of the Japanese snack is sold everywhere — from convenience stores to fine dining restaurants.
Other dishes: Hawaiians add Spam to fried rice, omelets, and noodle soups. Its salty richness pairs perfectly with tropical flavors like pineapple and teriyaki sauce.

Spam in Western Dishes

In the U.S. and the U.K., Spam started as an affordable protein. Today, it enjoys a nostalgic comeback in comfort food and gourmet recipes.

United States: Americans use Spam in breakfast scrambles, grilled cheese, and even burgers topped with eggs or cheese. Thin slices can be fried as a bacon substitute and served with pancakes or waffles.
United Kingdom: Spam fritters — battered and fried slices — date back to the postwar era. Crispy outside and tender inside, they’re often paired with chips or peas for a traditional British feel.

Creative and Modern Uses

Modern chefs and home cooks continue to experiment with Spam. It appears in tacos, sushi rolls, pasta toppings, and more.

Its flavor — salty, savory, slightly sweet — complements rice, noodles, bread, and vegetables.
Try dicing Spam into fried rice, mixing it into ramen, or cubing it for salads. Grilling or air-frying gives it a crispy edge that enhances taste and texture.

Final Thoughts

Spam may have humble beginnings, but its culinary journey proves it’s more than just canned meat. Across Asia, the Pacific, and the West, Spam has adapted to local tastes and become part of cultural identity. Whether fried, grilled, or added to soups, it continues to inspire creativity in the kitchen.

Next time you open a can, think beyond breakfast — with Spam, the possibilities are endless.