Welcome back to Delicious Horror: Silk & Sinew edition! Today, we’re chatting with Angela Yuriko Smith, current president of the HWA, which is no small feat! Let’s dive in and learn more about Angela’s powerful story and chosen recipe.
Angela Yuriko Smith, third-generation Ryukyuan-American poet, author, and publisher of Space and Time, seeks to transform our world through flywheel publishing fueled by radical generosity. A two-time Bram Stoker Award® winner and HWA President, she empowers authors, artists, and coaches to publish with intention at the Authortunities Hub, authortunitieshub.com
Title of story in Silk and Sinew:
“Neither Feathers nor Fin”
Tell us briefly about your story and/or the inspiration behind it:
My story follows a young girl named Miya as she navigates the aftermath of her family’s death during the battle of Okinawa. Miya’s father, following the Emperor’s command, used his only grenade to kill his family and himself rather than face capture by “the enemy” or “foreigners.”
After losing everything, in the end Miya realizes that even in the darkest of times, there is hope and the possibility of rebuilding. The story emphasizes the importance of human connection and the strength found in community.
What did you decide to make to pair with the story, and what from the story inspired your delicious food or drink?
I was originally going to make Sata andagi, a classic Okinawan confection similar in appearance to a round donut hole. The name comes from the Okinawan words for “sugar” (sata) and “deep-fried” (andagi), reflecting their simplicity as a comfort sweet. Then I remembered that cooking doesn’t involve being at my computer or writing so I abandoned the idea. Instead, I made fried Spam, which actually ties to my story better.
Spam’s popularity in Okinawa can be traced back to historical and cultural factors dating from World War II. After the war, U.S. military bases were established on the islands, bringing American canned goods, including Spam, into everyday life. Faced with shortages and limited fresh ingredients, Okinawans found Spam to be a valuable, shelf-stable source of protein.
Over time, Spam became woven into the local cuisine. Its salty, savory flavor complemented traditional Okinawan dishes like champuru stir-fries and paired well with rice-based staples. Families adapted recipes to include Spam, transforming an imported convenience food into something both familiar and comforting. This fusion of practicality, cultural exchange, and culinary creativity ultimately turned Spam into a beloved and iconic part of Okinawa’s food culture.
Can you share the recipe or a link to the recipe?
Fried Spam ala WWII
Required:
One can of Spam, unopened but with the opener attached
A flat stone or scrap of metal, if available
Hot embers or a small fire
Instructions:
Carefully open the Spam using its attached key or opener, saving every drop of liquid.
Slice off a piece with a clean blade or a sharpened stick.
Place the slice on a heated stone or scrap of metal set over your small fire’s embers.
Cook until its edges brown, then flip to brown the other side.
Eat straight away—salty and hot—letting it fill your empty belly as you crouch quietly under the night sky filled with gratitude.
Sara Tantlinger 