Few things are more American than process meat in a can . But the appeal of Spam — the porky , salty tiffin loaf of bread produce by Hormel — transcends national borders . If you ’re still waiting to be ferment on to the marvel of Spam , perhaps the gain of Velveeta , nori , or mushy peas will help it go down easier .
1. SPAM FRITTER // UK
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Spam migrated to England duringWorld War II . The product ’s tenacious ledge life made it a commodious origin of protein for U.S. military personnel and rationing turned it into a discretion for the citizens of the spot they occupy . Today fresh meat is much easier to come in by in the UK , but Brits still have a gentle spot in their core for the canned stuff . One popular British formulation of the ingredient puts a twist on the authoritative fish and splintering . Spam frittersare made by dredge slices of the meat in batter and fry them up in a goat god . The right British serving suggestion calls for thick - cut chips andmushy peason the side .
2. SPAMSILOG // PHILIPPINES
Spam rivalsscrappleas one of the most unusual centre product to seem on a breakfast home . In the Philippines , it ’s fry up like bacon and served alongside rice and a sunny side up egg . When you put all the components together — Spam , sinangag(fried Elmer Reizenstein ) , andpritong itlog(fried egg)—you getSpamsilog . Tomatoes and cucumber on the side are optional .
3. SPAM MUSABI // HAWAII
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If one dishful perfectly summate up the mish - mash of cultures that make up Hawaii , it’sSpam musabi . At first coup d’oeil it resemble traditional sushi with a strip of nori ( seaweed ) bind together rice and protein . But upon closer inspection you ’ll see the protein is actually a piece of crispy , caramelized Spam . On the islands this kickshaw can be found everywhere from school cafeteria to 7 - Elevens .
4. SANDWICH DE MEZCLA // PUERTO RICO
Puerto Rico’sSandwich de Mezcla(or “ the mix ” ) is an unapologetic celebration of sue good . The contents consist of canned pimento , Velveeta or Cheez Whiz , and Spam all fuse together in a nutrient processor . It ’s smear between two slices of white bread and commonly served at parties .
5. GOYA CHANPURU // JAPAN
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Okinawa is home to a vibrant solid food setting — one that includessoba attic , wetback rice , and yes , Spam . Goya Chanpuru , made from tofu , egg , acrid gourd , and cubes of Spam , is one of the island ’s signature tune dishes . The American intersection weaseled its way into the local cuisine through theU.S. military ’s occupation of Okinawaduring World War II . The history of the flurry - fry really dates back 1000 years , but whenSBSasked a 90 - class - old Okinawa native what was used in the dish before Spam she replied , “ I do n’t even remember . ”
6. BUDAE JJIGAE // SOUTH KOREA
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In South Korea , Spam is marketed as aluxury productandgiven as a giftat vacation . Koreans ware so much of it that their population of 50 million citizenry make up the world ’s second largest Spam securities industry ( right behind the U.S. , which has a universe of over 300 million ) . The country ’s most iconic Spam bag is Budae Jjigae , or army stew . There ’s a lot going on with thisrecipe : In addition to Spam , it contains kimchi , chili paste , hot dog , edible bean , pre - packaged cheese , and instant ramen noodles . The dish originated during the Korean War when topical anesthetic were dire for food for thought . USA ration smuggled out of U.S. bases were cast away together in a pot and spice with traditional Korean flavors to create the gut - busting meal . The dish , which comes served in a gigantic pipe bowl , is meant to be shared .
7. SPAM AND EGG MACARONI SOUP // HONG KONG
Macaroni soup is so ubiquitous in Hong Kong that it ’s included onMcDonald ’s breakfast menus . Traditionally help with a slice of jambon , Spam became the asterisk ingredient when it was introduced byBritish colonizersin the forties . The recipe is n’t to a fault complicated : canned cornadds some compaction while the egg on top passes it off as a breakfast smasher no matter where in the world you ’re dine .
