Budu is an anchovies sauce and one of the best known fermented seafood products in Kelantan, Terengganu and southern Thailand as well.

It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables. It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China, and aekjeot in Korea.

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** THE PRODUCT IS FRESHLY PACKED ONCE CUSTOMER ORDERED. NO WORRY ABOUT THE EXPIRED DATE. **

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