Japanese curry

Japanese curry (カレー, karē) is commonly served in three main forms: curry rice (カレーライス, karē raisu) (curry over white rice), curry udon (カレーうどん, karē udon) (curry over thick noodles), and curry bread (カレーパン, karē pan) (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common curry rice dish is most often referred to simply as curry (カレー, karē). Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet with Japanese curry sauce. Curry originates in Indian cuisine and was introduced to Japan by the British. It was progressively reinvented to suit Japanese tastes and ingredients.

Description: Wikipedia — Japanese curry, CC BY-SA 4.0