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Curry

Curry was introduced by Anglo -Indian officers of the Royal Navy from India who brought curry powder to Japan in the Meiji period. The Imperial Japanese Navy adopted curry to prevent beriberi. Overtime it was reinvented and adapted to suit Japanese tastes that it became uniquely Japanese. It is consumed so much that it is considered a national dish. Many recipes are on the menu of the JMSDF. A variety of vegetables and meats are used to make Japanese curry, usually vegetables like onions, carrots, and potatoes. The types of meat used are beef, pork, and chicken. A popular dish is Katsu-karē which is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. Japanese curry can be found in foods such as curry udon, curry bread, and katsukarē, tonkatsu served with curry. It's very commonly made with rice beside the curry on the dish called "curry" (カレー, karē). This can be eaten during dinner.