Where does the Daikon originally comes from?

Where does the Daikon originally comes from, which is always used in many Japanese receipe? Today, I will write a research on origin of Daikon and the way to cook it.
（訳：常に和食の定番として食卓にのぼる大根は、どこから伝わってきたのでしょうか。今日は、大根の由来や料理法などについて調べます。）

大根の由来(Origin of Daikon)

地中海地方や中東が原産で、古代エジプトから食用としていた記録がある。ユーラシアの各地でも利用されており、日本では弥生時代には伝わり、在来種と中国ダイコンの交雑で栽培品種が成立（しかし日本原産という説もある）。


ダイコン - Wikipedia

I will translate the quoted part above in English.

translation: "It is believed that Daikon is originated in Mediterranean area and Middle East area. And there are records of people who has been eating Daikon from ancient Egyptian era. Also it is believed that Daikon is used in Eurasian Continent. In Japan, it is introduced in Yayoi era. It is said that cultivated variety of Daikon is made by crossing indigenous breed and Chinese Daikon. (There is also a theory that Daikon was originated in Japan.)"

People have been eating Daikon in many parts of the world. I find it quite surprising that it is such a cooking ingredient which has long...long history.
(訳：世界各地で食べられていたのですね。歴史のある食材だと知り驚きました。)

大根の料理法(Cooking with Daikon)

Daikon is used in wide variety of receipe in Japan.
(訳：大根は幅広い料理に使われています。）

根の部分(Root)

調理法は生食として大根おろし、サラダ（春に収穫されるみずみずしい大根を用いることが多い）、繊切りにして刺身のけんなどに使われるほか浅漬けなどに、またおでんやブリ大根などの煮込み料理、味噌汁の具としてなど幅広く使われる。 かつては秋に収穫される越冬野菜の典型として、おもに漬物（沢庵漬け、べったら漬け、いぶりがっこなど）の形で保存され、冬季間の食卓に供されることが多かった。


ダイコン - Wikipedia

I will translate the quoted part above in English.

translation: "There are ways to eat Daikon raw as Daikon-oroshi (grated Daikon), as salad (mainly juicy Daikon is used which is harvested in spring ), and as a garnish. Also Daikon is good to eat as lightly preserved in salt or rice bran, as Oden (food cooked by boiling or stewing ) and Buri-Daikon (Daikon cooked with yellowtail), and as a ingredient for Miso-soup. Once it used to be a vegetable that is harvested in fall and those Daikon are made into pickles (such as takuan-zuke, Bettara-zuke, Iburigakko ) to help people to pass the winter."

There are countless receipes using Daikon. But today, I will introduce you the receipes that is refreshing after the meal. One is Daikon-oroshi ( grated Daikon ) receipe and the other is salad receipe.
(訳：今回は、大根料理の中でも、さっぱりといただける大根おろしのレシピとサラダのレシピをご紹介します。)

• double-Daikon and wakame spicy salad: W大根とわかめのピリ辛サラダ by kei☆FOOD [クックパッド] 簡単おいしいみんなのレシピが60万品
• Daikon-oroshi (grated Daikon ) and Okura with ponzu sauce: 大根おろしオクラポン酢☆ by ピーたっく [クックパッド] 簡単おいしいみんなのレシピが60万品

When eating Daikon with fatty food, inside the mouth becomes refreshing. One of the digestive enzymes, diastase helps to breakdown starch and glycogen and the stomach also feels refreshing.
By the way, I once wrote about Shepherd's purse which is one of the "Nana-kusa" meaning 7 kinds of spring Japanese herbs. And the leaves of Daikon is one of this 7 kinds of herbs.
(訳：脂っこいものを食べた後や、脂っこいものと大根を一緒に食べると口の中がさっぱりします。大根に含まれるジアスターゼという消化酵素がデンプンとグリコーゲンの分解を助けるため、胃もすっきりします。
ところで、先日春の七草の一つぺんぺん草を紹介しましたが、この大根の葉も七草のひとつなのです。)

葉の部分(leaf)

葉の部分はスズシロ（清白）と呼ばれ、春の七草のひとつである。市販されている大根はほとんどが葉の部分は捨てられたり、販売の際に葉を切り落とされたりしてしまうが、葉の部分の栄養価は高い。炒め物にして食べると栄養の吸収が良いといわれる。


ダイコン - Wikipedia

I will translate the quoted part above in English.

translation： "The part of the leaf is called Suzushiro and it is one of the 7 kinds of spring Japanese hearbs. Many of the Daikon sold in supermarket, their leaves are cut off and discarded, but leaves are very nutritious. I often hear it said that they are good eating as stir-fried menu because the nutrient absorption become better."


There are times that Daikon leaves are sold with Daikon roots. There are also many kinds of cooking method of leaves which enable us to receive proper nutrition.
(訳：まれに、大根の葉は大根の根と一緒に売られていることがあります。葉っぱの栄養分もしっかり取ろうとする調理法がいろいろあります。)

How about trying out this receipe?(こんなレシピはどうでしょう。)

大根の葉のふりかけ by はるなのね [クックパッド] 簡単おいしいみんなのレシピが60万品
↑大根の葉のふりかけ（flaked seasoning for sprinkling over rice(Furikake) with Daikon leaves)

We may worked up an appetite by making and having Furikake !!
(訳：例えば、こんなふうに、ふりかけにすると、食がよく進みますよね。)

栄養と格言(Nutrition and Saying)

There are saying in Japan that......
(日本には下記のような言葉があります。)

昔から「大根おろしに医者いらず」との格言があるように、大根おろしは様々な面から体に良い食品とされている。
まず第一に、上記のように消化を助ける働きがある。加えて、ビタミンCを始めとする各種栄養素が豊富に含まれている。（ジアスターゼ脚注参照。）


ダイコン - Wikipedia

I will translate the quoted part above in English.

"translation: There is a proverb "by having Daikon-oroshi (grated Daikon), it keeps the doctor away". Daikon-oroshi (grated Daikon) is a food that is good from various views. First, there is a role to help digestion. Also they contain various nutrition such as vitamin C.(see also footnote of diastase)"

Daikon is such a healthy food that we may not need a doctor ! The Northern Hemisphere is welcoming fall. When the weather becomes cooler, we may miss the taste of stewed Daikon !! I will keep introducing receipes which goes well with the season.

（訳：お医者さんもいらないと言われるほど、大根は健康にいい食物なのですね。北半球はこれから秋に向かいます。そろそろ煮た大根なども食べたくなるころ……でしょうか。季節にあった食物を、また紹介していきたいと思います。）