Fujisan is the Japanese name for Mount Fuji, the mountain that has become a symbol of Japan. As the highest mountain in the country, Fujisan has been known as a sacred mountin and used as a subject of many art forms, including a famous set of 36 woodblock prints - Thirty-six Views of Mount Fuji by Katsushika Hokusai, poetry, and literature. See a video of all 36 famous views of Mount Fiju at the end of this Hub.

The mountain has been a sacred site to the Indigenous People known as Ainu in Japan, who are linked with other Indigenous Sub-Polar Peoples around the Arctic Circle and their ancient traditions.

Fujisan has also lent its name to an American apple developed first in Japan during the 1930s.

The now-popular Fuji Apple was first developed in Japan in the 1930s. It was, of course, named after the landmark Mount Fuji. They are large, crisp, and sweet, excellent for simply eating, but good in baking and cooking as well.

The Fuji apple is a hybrid of two American apples: the old Ralls Janet or Rawls Jennet (what is known as an “antique apple” – old tomatoes are “heirloom” variety), traced back to Thomas Jefferson’s plantation in 1793, and the common Red Delicious apple. Fuji apples successfully sold in the US after 1980 and became widespread throughout the nation after 1990. The Fuji is among the most popular apples and grown in America today, so it has become a native fruit in several states.

Serves 8

INGREDIENTS

• 1 Small package raspberry gelatin (3 oz size)
• 1 Cup boiling water
• 1 Cup fresh raspberries
• 1.5 Cups coarse- chopped Fuji apples ( do not peel)
• 1 Cup applesauce
• 1/4 Cup broken pecan pieces
• 1/2 Cup sliced celery

INSTRUCTIONS

• In large mixing bowl, dissolve gelatin in boiling water, add raspberries and stir briefly.
• Stir in apples, applesauce, pecans, and celery.
• Pour mixture into a mold and chill 2 hours or until set.
• Serve as salad or as a relish for meats or fowl.

Serves 8

INGREDIENTS

• 1 Yellow onion, minced
• 2 TBSP light vegetable oil
• 3 Cups quick-cooking brown rice
• 2.5 Cups lo-salt chicken or vegetable broth
• 1 tsp dried thyme
• Salt and pepper, to taste
• 4 Cups chopped Fuji apples
• ¼ Cup chopped parsley

INSTRUCTIONS

• Saute onion in oil until tender, then add rice and stir-brown slightly.
• Add broth and stir in thyme, salt and pepper.
• Bring to the boil, reduce heat to low and cover tightly to simmer 15 minutes.
• Remove from heat add apples and parsley, stir and serve warm or cold.

Serves 8

INGREDIENTS

• 2 Cups water
• 3/4 Cup golden raisins
• 2 Fuji apples, peeled and chopped
• ¼ Cup TBSP vegetable oil
• 6 Cups cooked brown rice, cooked in combination of half apple juice, half water)
• 1 Cup chopped onion
• 2 TBSP curry powder, or to taste
• 2 tsp black pepper
• Salt to taste
• Plain yogurt.

INSTRUCTIONS

• Put water into a large glass measuring cup and microwave “High” for 60 seconds.
• Add raisins and soak several minutes to plump; drain, and set aside.
• Place the oil, onion, curry powder, and pepper in a large microwavable dish and stir; cover and microwave “High” for 3 minutes.
• Add apples, toss, and stir in cooked rice.
• Cover and cook on High for 6-7 minutes, until rice is heated.
• Add raisins, cover dish, and let stand 2 minutes.
• Add salt and serve with plain yogurt.

Makes 6 cups of salsa

INGREDIENTS

• 4 Cups Fuji apples, chopped (do not peel)
• 1.5 Cup Anaheim chile peppers, seeded and chopped
• 1 Cup chopped Spanish onion
• 1/2 Cup lime juice
• 2 TBSP chopped Cilantro
• Salt and pepper, to taste

INSTRUCTIONS

• Combine all ingredients and mix well in a large mixing bowl.
• Chill, covered, and allow flavors to blend 30 minutes or longer.
• Serve over or alongside grilled meats, fowl, or vegetables.

This apple variety actual tastes better after it has been stored, its flavor increasing in goodness like an aged wine. The Fuji retains a great crisp texture as it ages somewhat in storage and its flavor becomes mellower and sweeter. Fujis make good applesauce without adding any sugar.

Fujis were grown first on the West Coast in California and Oregon,since these states are closet to the Far East and Japan, but were followed quickly by growers in New York State. The fruit has spread to several other states as well, including Virginia. it is also still grown in Japan, in China, and in parts of Europe. The Fuji accounts for about 70% of all Chinese apple production,with China the number one apple producer worldwide in the 2000s.

The Fuji apple ripens later than other apple varieties and is available for market beginning in November and December in the northern hemisphere and beginning in May and June in the southern hemisphere. Some varieties are beinning to appear in September and October in the north and research may bring about quicker production in years to come.

Ripe Fuji fruits are large - many nearly the size of a softball, heavy for their size, and have the appearance of pink speckling or blushing over a yellow-green base color. Some will ahve more blush than others and all of their skins will be smooth, clean, and dry.

For additional apple recipes and some history of Johnny Appleseed, see Crab-Apple Slaw and Other Surprises.