Baku Kitchen! An independent reference of traditional food

Bosou

Raw fish or meat fermented with salt and rice in a sealed jar

Malaysia Fermented & pickled One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

A Kadazandusun preserve of Sabah, made in bamboo or glass jars and served at harvest festival feasts.

Frequently asked questions

What is Bosou?

Bosou is a fermented & pickled from Malaysia: raw fish or meat fermented with salt and rice in a sealed jar. A Kadazandusun preserve of Sabah, made in bamboo or glass jars and served at harvest festival feasts.

Made with

fishrice

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review

No account needed. Only the fields marked * are required, and an address is never published.

Your rating

More from Malaysia

sauce & condimentBelacanCompressed block of fermented shrimp, toasted before pounding into sambalfermented & pickledPekasamFreshwater fish fermented with toasted rice and tamarind, then friedstreet foodRamly BurgerBeef patty wrapped in a fried egg blanket with margarine, sauces and cabbagesoup & stewCurry LaksaCoconut curry noodle soup with tofu puffs and cockles

You'll also love

South KoreaDongchimiWhole radishes fermented in cold salty water, the tangy brine drunk as wellUkraineKysliakNaturally soured raw milk, thick and tangy, eaten with potatoes or bread.EgyptFeseekhfermented salted grey mullet eaten with onions at the Sham el-Nessim festivalSlovakiaKyslá kapustaFermented cabbage, the base of the Christmas kapustnica soup