Curry was introduced to the Japanese by the British in the Meiji era, which extended from 1868 to 1912. By this time, the British had already taken curry and put their own twist on it, and so did the Japanese. Japanese curry is cooked with meat, usually cubed beef or topped with katsu (deep fried meat), with chopped potato and carrots, served with short grain or sushi rice. The curry is then served at the side, not over the rice. Have a look at our curry
page for more information.