For more than eighty years, Spam — the iconic canned meat made from pork and ham — has held a unique place in kitchens across the globe. Introduced by Hormel Foods in 1937, it was originally designed to be a simple, shelf-stable protein that could feed families and soldiers during hard times. But what began as a humble wartime food has transformed into a worldwide culinary staple, appreciated for its rich flavor, versatility, and nostalgic charm.
Today, Spam is more than just a convenience food. From busy home cooks to professional chefs, people continue to reinvent this classic product, finding creative ways to blend its savory-salty goodness into everything from traditional comfort meals to trendy fusion dishes.
Let’s take a flavorful journey around the world to see how Spam is used in different cuisines — and why this humble can of meat has stood the test of time.
Spam in Asian Cuisine: A Beloved Comfort Food
Nowhere has Spam found a warmer welcome than in Asia. In South Korea, Japan, the Philippines, and Hawaii — which, though part of the United States, shares deep Asian culinary roots — Spam has become a beloved part of everyday meals.
In South Korea, Spam first gained popularity after the Korean War, when fresh meat was scarce and imported goods became part of local cooking. Over time, Koreans turned Spam into an essential ingredient in Budae Jjigae, or “Army Stew.” This hearty dish combines Spam, sausages, instant noodles, kimchi, tofu, and a spicy gochujang broth — a flavorful reminder of resilience and creativity born from difficult times. Today, it’s a comfort food found in homes and restaurants throughout the country.
Spam is also often pan-fried and served with rice, fried eggs, and kimchi, forming a simple yet satisfying meal that many Koreans enjoy for breakfast or as part of a lunch box, known as a dosirak.
In Japan, Spam takes on a distinctly island flavor in Spam Musubi, a portable snack made with a slice of fried Spam atop a compact block of sushi rice, wrapped neatly in nori seaweed. This combination of salty Spam and lightly seasoned rice makes it both flavorful and convenient — a perfect example of Japanese simplicity meeting Western influence.
In the Philippines, Spam has become a breakfast classic. Known locally as Spamsilog(short for Spam, sinangag, and itlog — or Spam, garlic rice, and eggs), this dish captures the Filipino love for hearty, comforting breakfasts. Whether served at home or in small roadside eateries, Spamsilog brings together the salty crisp of fried Spam with the warmth of garlic-fried rice and the creaminess of sunny-side-up eggs.
Spam in Hawaiian Cuisine: A Local Legend
No place on earth loves Spam quite like Hawaii. In fact, Hawaiians consume more Spam per person than anywhere else in the United States. The canned meat was first introduced to the islands during World War II, when fresh meat was rationed. Over time, it became woven into the islands’ culture and cuisine.
Spam Musubi, a local favorite inspired by the Japanese version, can be found everywhere — from convenience stores to fancy restaurants. Locals enjoy it as a quick snack, a picnic staple, or even a side at family gatherings.
But Hawaii’s creativity with Spam doesn’t stop there. You’ll find it in fried rice, omelets, saimin noodle soup, and even Spam loco moco — a hearty dish where slices of Spam are layered with rice, a fried egg, and savory gravy. Chefs across the islands have learned to blend Spam with tropical ingredients like pineapple, teriyaki sauce, and sweet chili glaze, creating a flavor balance that’s uniquely Hawaiian.
What began as a necessity has now become a symbol of local pride and comfort — a true reflection of Hawaii’s blend of history, culture, and community.
Spam in Western Dishes: From Everyday Meals to Gourmet Twists
In the United States and the United Kingdom, Spam was once known primarily as a budget-friendly protein during wartime and the years that followed. But in recent decades, it has made a comeback as a nostalgic comfort food — and even a trendy ingredient in modern American cuisine.
Across the U.S., you’ll find Spam in breakfast scrambles, grilled cheese sandwiches, and even Spam burgers topped with eggs or melted cheese. Many people fry thin slices of Spam until they’re crispy, using them as a flavorful alternative to bacon. Paired with pancakes, waffles, or eggs, it offers a comforting, salty-sweet contrast that feels both old-fashioned and modern at once.
In the United Kingdom, Spam fritters became popular in the postwar era — battered, deep-fried slices served with chips or mushy peas. Crispy on the outside and tender inside, they remain a nostalgic favorite that evokes memories of simpler times. Some pubs and bistros have even revived Spam fritters as a retro dish, giving them a gourmet twist with artisanal batters and house-made sauces.
Creative and Modern Uses: Reinventing a Classic
In kitchens around the world, Spam continues to inspire new recipes. Modern chefs experiment with it in tacos, sushi rolls, fried rice, pasta dishes, and even salads. Its balanced flavor — savory, slightly sweet, and satisfyingly salty — makes it a natural companion to rice, noodles, bread, and vegetables.
For home cooks, Spam is a canvas for creativity. Cube it and toss it into a rice bowl, fry it for crispy Spam “bacon,” or bake it into casseroles. It’s also surprisingly good when grilled or air-fried, developing a crunchy golden edge that enhances both texture and taste.
A Global Icon of Comfort
Spam’s journey from a 1930s American innovation to a global comfort food is a remarkable story of adaptation and resilience. What started as a simple canned meat product has become a beloved ingredient that bridges cultures and generations.
Whether it’s simmered in a spicy Korean stew, wrapped in Japanese rice and seaweed, served with Filipino garlic rice, or layered into a Hawaiian plate lunch, Spam continues to bring comfort, nostalgia, and flavor to millions of tables.
So the next time you open a can, think beyond breakfast. Across continents and cultures, Spam reminds us that even the simplest foods — when made with creativity and heart — can become something extraordinary.