Sun Fuji Apples Simmered with Sugar/サンふじりんごの砂糖煮

Japanese Food
The other day, I got a box of Sun Fuji apples from my father.  My father comes from Nagano (aka Shinshu), which is famous for its apples.
28 pieces in total.
Fuji is the most popular apple variety in Japan, and is also popular in China and the United States.  In Japan, Fuji apples are cultivated with “bags”, and Sun Fuji refers to Fuji apples cultivated without bags.  As the name implies, Sun Fuji apples get a lot of sunshine while growing, and are flavorful than Fuji apples, but are inferior in appearance and shelf life.
In Japan, these translucent, yellow portions, called “mitsu” (lit. syrup) of an apple, are highly praised.  These portions contain sorbitol, and are actually less sweet than other portions of the apple.  Most Japanese mistakenly believe that these portions contain syrup, and some may even consider that syrup is injected into the apple, using a syringe.
You may find this article interesting.  In the United States, watercore-laden apples are considered defective.  Anyway, apples with mitsu in them are highly mature, sweet ones, and I myself am a little disappointed when I don’t see mitsu in apples.
I don’t want to cook such high-quality apples in any way, but my children do not care for apples very much, so I simmered two of them with 25% sugar.
I used “san on tou” (a type of brown sugar) instead of normal sugar.

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