Curry writeup incoming.
Pet please feel free to use all or part of this at your discretion, depending on what you are envisioning for the OP.
Japanese Style Curry
While the flavor profile of Japanese curry remains similar (debatable) to its more authentic cousin it has several distinguishing characteristics. Firstly, it tends to be less spicy, which is attributed by its indirect British heritage. Secondly, it's incorporation of meat as well as optionally potatoes and carrots, part of an effort by the Japanese to Westernize their diet. Thirdly, Japanese curry roux often incorporates novel flavors, such as apple and honey in order to create a hint of sweetness to the curry itself. Fourthly, and perhaps most importantly, Japanese style curry is almost always served alongside rice.
Japanese curry, nowadays, is a staple food. It is consistently voted the #2 most popular food amongst school age children. The average Japanese family eats curry at least once a week. It has been featured in television, anime and video games and is probably one of the most well known cultural exports. Some might find it odd, however, that in a country that values tradition that one of its most popular foods was originally imported from abroad.
There are three pivotal moments that contributed to the rise of kare in Japan. The first, of course, is its introduction by British sailors, who, were, in turn, introduced to curry via India. The British, by this time, had already modified curry for their own appetites, and the Japanese adopted the then less spicy and more meaty British style. It was believed that consumption of meat would encourage growth and curry was seen as a palatable option to the average Japanese.
Secondly, was the realization that curry is ideal mass consumption food. Curry rice, unlike other Japanese staples, is easily made and served in large batches to large crowds. This made curry an attractive option to the military and to schools, where meals needed to be quick, organized, and filling, further contributing to its popularity.
Thirdly, was the ability to prepare roux (sauce) industrially. The preparation time for small batches were reduced and truly turned curry to a food of convenience.
The curry above was consumed last Thursday, at Doji-Amn in San Francisco. It was delicious!