Japanese Curry (カレー )

Curry (カレー ) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス) curry udon (curry over noodles), and curry bread (a curry-filled pastry). Curry rice is most commonly referred to simply as "curry" (カレー).

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.

Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under their administration. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.

Photos:

"Curry rice by Hyougushi in Kyoto" by Hyougushi from Kyoto - Flickr. Licensed under CC BY-SA 2.0 via Wikimedia Commons - https://commons.wikimedia.org/wiki/File:Curry_rice_by_Hyougushi_in_Kyoto.jpg#/media/File:Curry_rice_by_Hyougushi_in_Kyoto.jpg

"Katsu curry by luckypines" by luckypines - Flickr. Licensed under CC BY-SA 2.0 via Wikimedia Commons - https://commons.wikimedia.org/wiki/File:Katsu_curry_by_luckypines.jpg#/media/File:Katsu_curry_by_luckypines.jpg