Amed Salt has been long known as the treasure of Eastern Bali, of which dated back to the 18th century. It has been long used as a retribution form by the people of Klungkung to the nobles in the region. The uniqueness of Amed salt is in the making process. The farmers use a clay soil to filter the salt water to create a concentrated brines. The brines then placed in vessels made from coconut logs to be evaporated and crystallized. The used of clay soil during filtration is an important process, by which gives high minerals and rich flavor of the Amed Salt. Today, only 25 salt artisans still continue this tradition with a limited production quantity. They are produced only over a period of 4 months annually. Javara is proud to be part of the movement to keep our food heritage alive.