Amam is an ancient method of preservation that has been used in Asian countries for centuries. This technique involves packing foods, especially fish, in salt, cooking them slowly over a low flame, and then storing them in jars or other containers. The packed foods are later reconstituted with water and served. Amam is an excellent way to prolong the lifetime of certain foods.

Amam was developed for practical reasons, such as to provide a dietary supplement in times of need, when fresh food was scarce or not available.