Japanese fuji apples are great as fruit but it's not suitable for dessert making. No matter how long you simmer it it still won't give you a paste. That's why people usually use 2 different kinds of apples to mix the flavor and texture. Since I only had 2 fuji apple at home I used them anyway.
Turned out alright but the color was a bit light. Taste wise, I added some cinnamon powder and rasin to make it more complicated.