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Japanese curry is a dish that is hugely popular in Japan. It is readily available at various restaurants, and many households cook it at home too. As the curry is usually served with rice, you would hear the term mentioned often.

After importing curry from India, the Europeans invented curry powder so that the layman could cook curry without having to master the intricacies about spices. This form of curry was introduced to Japan during the Meji Period (1868-1912), from which the Japanese adapted the dish to suit their tastes.

The usual ingredients added in Japanese curry include potatoes, carrots, onions and meat. The typical Japanese curry is thicker in texture and tastes sweeter but less spicy than its Indian counterpart. 

Written in cooperation with japan-guide.com.

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