dried young anchovies; dried young sardines
Small dried fish used in Japanese cooking, especially as a topping or in osechi. Also called 田作り.
See also: 田作り
Dried young anchovies are included in the New Year's osechi dishes.
Simmer dried young anchovies in sake and soy sauce until sweet and savory.
Synonym for the same dried fish; 田作り is often used in the context of osechi and carries a wish for a good harvest.
Usually written in kana; the kanji forms are rare or ateji.
Rare kanji spelling.
Rare kanji spelling.
Ateji spelling.
Ateji spelling.
The origin is uncertain. The word may be related to the small size of the fish or an old name for anchovies.