Budu (Japanese: بودو) is a type of pickle made using anchovies. It is a popular traditional food in Malaysia originating from Terengganu. Budu is made from fermented anchovies until crushed.[1] It is usually produced by small enterprise companies and sold in stores in bottle packaging.Budu can be served on its own or mixed with other ingredients such as pepper, mempam and lime juice and tempoyak

Budu, which comes from a state on the east coast of Malaysia, has received attention and has been studied by nutritional experts in Japan, the United States, Australia, New Zealand and Germany [2], [3], [4]. Recent findings prove that budu contains glutathione as an antioxidant, removes toxic waste and increases the body's resistance (immune) which can fight various dangerous diseases and prevent cancer

Budu has been found to have the potential to fight free radicals and is believed to be able to prevent the aging process and prevent the occurrence of degenerative diseases such as atherosclerosis, coronary heart disease, diabetes, cancer and others at an earlier stage [6]. In-depth research also found that budu also contains antibacterial substances that cause diarrhea (diarrhoea), lowering blood cholesterol, preventing heart disease and hypertension[7]

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 the Indian subcontinent, yeesu in China, and aekjeot in Korea.
The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote a browning reaction, resulting in a dark brown hue. The ratio of fish to salt is key to the final desired product. Different concentrations of salt influences the microbial and enzymatic activity, resulting in different flavours. The microorganisms found during budu production are generally classified as halophilic.[2] The microorganisms play important roles in protein degradation and flavour and aroma development.
Budu is a traditional condiment among the ethnic Malays of east coast of Peninsular Malaysia, particularly in the state of Kelantan and Terengganu. Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.[3] Even ethnic Chinese in Kelantan are involved in budu production.[4] Anchovy and its products like budu are high in protein and uric acid,[5] thus not recommended for people with gout. The uric acid content in anchovies, however, is lower than that in tuna.[citation needed]
Budu made from anchovy sauce has shown potential as an anti-cancer agent.[6] As a food sourced from fish it also has potential as brain food.[7]
A powdered form of budu was developed by a Politeknik Kota Bharu (PKB) student in 2011.[8] This allows for easier storage and transport as it is lighter and less prone to bottle breakage