Steaming Saimin

The Hukilau (5 Masonic Ave.) is a warm, friendly Hawaiian joint in SF. It seems that every Hawaiian within a 50-mile radius comes to hang out here, get some hearty chow, and listen to the sweet sounds of the live band on Friday and Saturday nights. It's nothing fancy, but the atmosphere is fun, portions large, and there's nothing quite like a dose of good ole' Spam to brighten up your day. No, really - Spam is amazing.

I know what you're thinking - 'You call yourself a foodie and you like Spam?!' Judge not, lest you be judged. I repeat, without shame, Spam is amazing. What is it? I don't know. And I don't want to know. There are some mysteries in this world that I remain blissfully ignorant of, so keep your knowledge to yourself.

The Hawaiians have a true appreciation for this mystery meat. Actually, Spam is revered in many Asian countries, such as in Korea and Japan. You can point to wartime necessities that introduced this meat to those countries, but Spam has been taken to a whole 'nother level in those places.

The Hukilau serves spam musubi, of course (it's like a spam sushi roll), but they also put Spam in their saimin. Saimin (comparable to ramen, but not quite the same) is a soup-based dish, with egg noodles. It can be garnished with several different items, such as with Chinese cabbage, char siu, fish cakes, green onions, and of course, Spam. And in case I haven't made my point, SPAM IS AMAZING.