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In a message dated 5/23/03 8:20:46 AM, ynxn96@... writes:

<< Anyway, I'm told (my husband, Gary, is from Hawaii) that the reason it's
so popular there is that, being an island, for many years it was difficult and
expensive to get meat there -- even local beef was costly. During the war
years (while my inlaws were growing up on the islands) Spam was widely available
in gov't shipments, so lotsa folks in Hawaii became very familiar with it. >>

I've heard that too, and friends who do a lot of fancy Japanese cooking say
it's because it behaves as something or other (tofu?) that's common in Japanese
cooking, so they can just incorporate it into tons of existing recipes.

I went to google and saw recipes listed but didn't find a really great site
to bring back here, but they're out there, just nothing seemed short and
straightforward.

Sandra

Sylvia Toyama

I could see Spam being substituted for extra firm tofu, with much the same texture, but tofu is pretty much flavorless where spam is kinda salty. I don't know I'm more likely to eat tofu than spam in a dish....... then with Japanese there's sushi, which I've learned to eat, and sashemi (raw fish) which I have no desire to try!

Syl


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