Bonus: Easy spam musubi recipe below!
Let's talk about Spam.
No, not the annoying emails clogging up your inbox, but the canned meat product that has been a staple in Asian and Filipino cuisine for decades!
Spam, short for spiced ham, was first introduced in the United States in 1937 and soon became a popular ingredient during World War II due to its long shelf life and versatility in the kitchen. Fast forward to today, and Spam has made its way into the hearts (and stomachs) of people all over the world, especially in Asian and Filipino cuisine.
In Asian and Filipino cuisine, Spam is often sliced, fried until crispy, and used as a topping for dishes like fried rice, noodle soup, and even sushi rolls! The salty and savory flavor of Spam adds an extra layer of umami to these dishes, making them even more delicious. Plus, its convenient and easily accessible nature makes it the perfect ingredient for busy weeknights or when you want to add a unique touch to your cooking.
But why is Spam so important to Asian and Filipino cuisine?
It’s simple. Spam has become a symbol of cultural fusion, blending the flavors and ingredients of different cuisines to create something truly unique. Whether it’s the result of a fusion of Filipino and American cuisine, or the combination of Hawaiian and Asian flavors in the famous Hawaiian dish, Spam Musubi, Spam has become an integral part of the culinary heritage of these cultures. Our Spam Tosilog Bites are one of our favorite ways to eat Spam!
So next time you find yourself in an Asian or Filipino restaurant, spam away! You might just be pleasantly surprised at how well it pairs with the other flavors in your meal!
Spam's versatility, delicious flavor, and cultural significance make it a must-try for anyone looking to expand their culinary horizons. So embrace the power of Spam and add a little extra flavor to your next meal!
