noun
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
おせち料理にごまめが入っている。
Dried young anchovies are included in the New Year's osechi dishes.
ごまめを酒と醤油で甘辛く煮る。
Simmer dried young anchovies in sake and soy sauce until sweet and savory.
Ateji spelling.
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.
The origin is uncertain. The word may be related to the small size of the fish or an old name for anchovies.