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The story
On October 18, culinary expert Doi Yoshiharu posted on X under the title “Wagiri Ringo” (ring-sliced apple), showing a photo of an apple cut horizontally into rounds instead of the standard wedge cut. The post drew attention after people pointed out that it lets you eat the apple skin-on, including the nectar-rich area around the core — and it’s become a hot topic. This spilled over into a thread on 5ch’s Entertainment & Sports News+ board, where opinions split between supporters (“They’ve cut it this way in Aomori forever,” “An apple cutter does the same thing”) and skeptics (“No juiciness, feels like eating a vegetable,” “Not something you’d serve to guests”). The discussion also branched into a side debate about what that “nectar” inside apples actually is.
Culinary expert Doi Yoshiharu updated his X account on October 18. He posted a photo of an apple cut in a way other than the standard wedge cut, and it’s become a hot topic.
Under the title “Wagiri Ringo” (ring-sliced apple), Doi posted a photo of an apple sliced horizontally into rounds rather than cut into wedges.
The post has drawn responses such as: “Someone from Aomori taught me this cut! You can eat it skin-on,” “In my house we always cut it this way — you get to enjoy it all the way to the core,” “I want to drizzle on melted butter and sugar and torch it with a blowtorch,” “Ever since I learned this cut, I still find myself wanting more,” and “You get to eat the nutrient-rich area around the seeds too — kinder to the earth as well.”
Source: huffingtonpost.jp / Read the original article here
What people said
Feels like I've seen this before.
In the growing regions it's just an apple cutter though.
Doi's been doing this for ages.
Yeah, I'd still want it cored.
Though that first bite's kind of awkward.
Was that the lawyer one?
I don't want to cut it that way.
Cut it into rings, he's said.
Why's this news now?
No juiciness — feels like eating a vegetable.
It's got no sharp blade so it kind of squishes through, but it's safe and works without issue.
Then why not just cut it into thick rings?
The clear part isn't nectar, it's water. It's actually the bland, not-great-tasting part.
That said, once an apple's ripe enough to develop that "nectar," the rest of the flesh gets tastier.
No way I could pull that off lol
I was shocked when he put whole green peppers — stems and all — into miso soup, but his video taught me the stems actually soften up fine and you can eat them.
I was already eating the seeds, so now bell peppers are basically zero-waste for me.
there are still quite a few people who get fooled into calling it "honey."
Pretty shady that growers just stay quiet about it.
Same deal as crab "brain" (kani-miso) not actually being brain.
what the point of this cut even is.
It's because the tough fibers run vertically.
This reminded me of that ring-sliced sorbet thing and now I've lost my appetite 🤢
No need to eat the very center.
Try it and you'll be surprised how much less you end up throwing away.
At that point just make apple pie lol
Background and key points of the debate
Doi Yoshiharu is a culinary expert known for concepts like “one soup, one dish” (ichiju-issai); his father was fellow culinary expert Doi Masaru. On TV he’s frequently introduced unconventional cooking methods, and this “ring-slice” apple is seen as another example. The thread’s real divide wasn’t so much over whether the cut itself is good, but between those who already knew about it (“it’s an old technique in growing regions like Aomori,” “an apple cutter does the same thing”) and skeptics (“no way I’m copying this,” “it’s bland and vegetable-like, not good”). The other point readers often get wrong is what that “nectar” actually is. As comment 59 points out, that translucent area is where sugar (sorbitol) has seeped into the tissue along with water — strictly speaking it isn’t “nectar” itself, and on its own it actually tastes rather bland. The real reason ring-sliced apples taste good once they’ve ripened enough to develop that nectar is that the surrounding flesh gets sweeter — a bit different from the popular belief that the nectar itself is the tasty part.
*This article is excerpted and summarized from the 5ch (Entertainment & Sports News+) thread “Culinary expert Doi Yoshiharu’s “way of cutting an apple” goes viral: “You can eat all the way to the nectar-rich area around the seeds, even the core”.”
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