Japanese curry rice, originating in the British-inspired Indian dish, curry, uniquely evolved during the Meiji era in Japan. It became a staple, gaining popularity in households and schools, solidifying its status as a national dish. Prepared by pouring curry sauce over rice, the roux includes garlic, onions, flour, spices, meat, vegetables, and broth, accompanied by pickles, pickled ginger, boiled eggs, and Fukujin-zuke. Post-Pacific War, it transformed with instant curry roux, retort curry, and diverse variations. Beyond Japan, especially in Europe, Japanese curry's popularity grew, influenced by anime and manga. In summary, Japanese curry rice, born in India and refined in Britain, offers a delightful taste and unique charm, embraced by the Japanese populace.

Japanese curry rice presents a range of variations, such as Katsu Curry, where finely arranged breaded cutlets blend gracefully with curry sauce. Curry Donburi offers a delightful dish with curry-flavored sauce delicately ladled over rice, renowned for its easy consumption. Dry Curry encompasses curry-flavored fried rice or a low-moisture sauce with minced meat delicately placed on rice. Curry Pilaf is a delightful mixed rice with curry flavor, enjoyed both in homes and esteemed establishments. Additionally, Curry Udon stands out as a popular Japanese dish, a delectable creation combining udon noodles with curry sauce. Each variation captures the delightful essence treasured by the Japanese populace.

Japanese curry is not seen as fast food in Japan, contrasting with American-style items like hamburgers. Despite this, it is beloved for its convenience and delightful taste. Curry rice is a prominent home-cooked dish, popular in school lunches, and there are specialized curry establishments where authentic curry can be enjoyed. Although curry udon is available in some fast-food places, it is more commonly savored in dedicated establishments. In essence, Japanese curry is not considered fast food but is widely embraced for its convenience and delectable flavor.