Unveiling the Mystery of Cabbage Taro: Is It Really Cabbage?
Hello! Today’s topic is one of Japan’s most iconic dagashi (traditional snacks), Cabbage Taro. Despite the name, there’s no cabbage in the ingredients or flavor. So, why is it called "Cabbage Taro"? That’s the playful spirit of Japanese snacks! In this post, I’ll introduce not only Cabbage Taro but also its siblings in the Taro Series and the unique relationship between the three companies behind this beloved snack.
What is the Taro Series?
Cabbage Taro isn’t alone—it’s part of a larger family called the Taro Series. Each "Taro" snack has its own personality and flavor. Here are a few examples:
- Tamanegi-san Taro: Similar in shape to Cabbage Taro, but with a slightly sweeter flavor.
- Mochi Taro: A crispy, salty snack that’s perfect for a quick bite.
- Yakiniku-san Taro: A chewy, sheet-like snack with a bold BBQ flavor.
- Kabayaki-san Taro: Sweet and savory eel-flavored snack, a true taste of Japan.
The Taro Series offers a wide variety of unique flavors, each with its own charm. Picking your favorite Taro might even say something about your personality!
The Companies Behind Cabbage Taro
Let’s take a closer look at the three companies responsible for making and selling Cabbage Taro and other Taro Series snacks:
- Kadou: Based in Joso City, Ibaraki Prefecture, Kadou is the manufacturer of Cabbage Taro and many other "Taro" snacks. Founded in 1977, Kadou is known for its creative names and nostalgic flavors.
- Yaokin: A major distributor of dagashi, Yaokin sells Kadou’s products and is famous for marketing other iconic snacks like Umaibo.
- Riska: Also based in Joso City, Riska manufactures Umaibo (sold by Yaokin) and is another important player in Japan’s snack industry.
Interestingly, there’s a family connection between the companies. Kadou’s president, Naofumi Muto, is the younger brother of Riska’s chairman, Norio Muto. Yaokin’s executive, Toshio Ishii, is also a relative. Together, these companies have built a family-like network that supports Japan’s dagashi culture.
Why is it called Cabbage Taro?
Now, back to the big question: why "Cabbage Taro"? There are two leading theories:
- Its round, greenish shape sprinkled with aonori (seaweed flakes) resembles Brussels sprouts.
- In Japan, shredded cabbage topped with sauce was a popular side dish, and the sauce flavor of this snack might remind people of that tradition.
The true reason? It’s left to the imagination! Kadou hasn’t confirmed anything, inviting fans to come up with their own interpretations. My theory? “Cabbage Taro is as versatile as cabbage!” Just like cabbage can fit into any dish, this snack is perfect for any occasion.
Tasting Cabbage Taro
One bite of Cabbage Taro, and you’ll notice its light, crispy texture and mild sauce flavor. The aonori adds a hint of umami that makes it uniquely Japanese. For those trying it for the first time, it’s a delightful introduction to Japan’s “sauce-flavored” snacks.
Compared to Onion-san Taro, which has a sweeter taste, Cabbage Taro leans more savory. Both are delicious, but I find Cabbage Taro more versatile for pairing with drinks or even adding to recipes!
Wrap-Up
The Taro Series represents the creativity and nostalgia of Japan’s dagashi culture. Behind these snacks are three companies—Kadou, Yaokin, and Riska—working together to bring us these delightful treats. Whether you’re a fan of Cabbage Taro, Onion-san Taro, or another flavor, these snacks are a must-try for anyone curious about Japanese food culture.
| Category | Details |
|---|---|
| Ingredients | Corn (USA, identity-preserved), Vegetable Oil, Sauce, Sugar, Aonori (Seaweed Powder), Spices / Seasonings (amino acids), Acidulant, Caramel Coloring |
| Calories (Per 14g Package) | 81 kcal |
| Protein | 0.7 g |
| Fat | 5.2 g |
| Carbohydrates | 7.8 g |
| Salt Equivalent | 0.2 g |
| Allergens | Wheat, Milk, Soy |
