スーパーで大根が 半分にカットされて売られているのをよく見かけませんか？大根は部位によって甘さや辛さ、水分量が違うので料理によって使い分けるとより美味しくいただけるそうですよ。買い物の参考になれば嬉しいです。
大根上側（葉に近い方）を選ぶ
味・特徴
・甘味が強くて辛味が少ない
・みずみずしく食べやすいので食感が優しい
おすすめメニュー
サラダ・生食（千切りなど）
やさしい味のおろし（辛くない大根おろし）
薄味の煮物・炒め物（素材の甘さを活かす）
上側は生でも加熱でも使いやすい万能タイプ。味が柔らかいので、素材のおいしさを生かした料理に最適。
大根下側（先端側）を選ぶ
味・特徴
・辛味が強めで水分が少なめ
・味が濃いのでしっかりした料理向き
おすすめメニュー
辛口大根おろし（アクセントになる辛さ）
煮物や味の強い漬物（味をガッツリつける）
汁もの・味噌汁（濃いめの出汁と相性◎）
下側は辛味があるので、強い味付けやアクセント的に使うと食べごたえUP！
Translation
Ever Notice How Daikon Is Often Sold in Halves at the Supermarket? Here’s Why It Matters!
Have you ever seen daikon radish cut in half and sold that way at the store? There’s actually a good reason for it! Depending on which part of the daikon you’re using, the flavor, spiciness, and moisture level can vary quite a bit. Knowing which part to use for which dish can really level up your cooking.
Here’s a quick guide to help you choose the best piece for your needs next time you shop:
Top Half (Closer to the Leaves)
Flavor & Texture:
- Sweeter and milder in taste
- Juicy and tender, with a pleasant crunch
Best For:
- Fresh salads or shredded for raw dishes
- Mild daikon oroshi (grated daikon that’s not spicy)
- Lightly seasoned simmered or stir-fried dishes that highlight the daikon’s natural sweetness
This part is super versatile—great raw or cooked. Its gentle flavor makes it perfect for dishes where you want the ingredients to shine.
Bottom Half (The Tapered End)
Flavor & Texture:
- Spicier and less juicy
- Stronger taste, great for bolder dishes
Best For:
- Spicy daikon oroshi (adds a nice kick!)
- Richly seasoned simmered dishes or pickles
- Soups and miso soup—pairs beautifully with strong broth flavors
The spiciness of this end makes it perfect when you want a bit more punch in your dishes. Think of it as a flavorful accent!
Is This True for All Root Vegetables?
You might’ve heard that daikon gets spicier toward the tip and sweeter near the top—but is that the case for all root veggies?
Actually, no! This is a unique trait of daikon. Other root vegetables like carrots, beets, or turnips don’t follow the same rule. Their flavor differences tend to come from the variety and growing conditions (like the season or temperature at harvest), not which part of the root you use.
Hope this helps make your next daikon dish even more delicious! Let me know if you’d like a printable version or recipe ideas using each part.