Spam

Made primarily from ham and pork shoulder, along with water, salt, sugar, and potato starch, Spam has a long shelf life — a key part of its 20th-century legacy. 

Though its history spans over 80 years and many continents, nowhere is Spam more beloved today than in Hawaii and other Pacific Rim and Pacific Island cuisines, especially in the Philippines and South Korea. It became a staple during post-war rationing and has since evolved into a cultural favorite in its own right. 

Although its history and popularity has spanned (spammed, anyone?) 80 years and many continents, nowhere is Spam more beloved today than in Hawaii and other Pacific Rim and Pacific Island cuisines, especially the Philippines and South Korea.  It became a staple during post-war rationing and has since evolved into a cultural favorite in its own right. 

There are many beloved Spam-based dishes, but it’s also delicious simply sliced or chopped, pan-fried until crispy, and served with rice, noodles, or vegetables — especially when marinated or topped with a flavorful sauce. 

One of the most iconic Spam dishes is Spam musubi — a popular snack in Hawaii and Guam featuring a slice of grilled Spam (often marinated or glazed), layered over a block of rice, and wrapped with a strip of nori (seaweed). You’ll also find Spam in Hawaiian loco moco, Korean budae jjigae (army stew), Spam kimbap, and countless Filipino dishes — from spaghetti to burgers to breakfast plates with rice and eggs. 

Now, we won’t pretend Spam is a health food — while it’s high in protein and contains nutrients like iron, potassium, and zinc, it’s also famously high in sodium and fat. But like many delicious things, Spam falls under the “everything in moderation” category — and we’re here for it. 

You’ll find Spam at almost any grocery store; and, as Uwajimaya falls under that category, that includes us!