Karē, often referred to as Japanese curry, is a popular and comforting dish in Japan that has its origins in Indian cuisine, introduced to Japan by the British during the Meiji era. Unlike its Indian counterpart, Japanese curry is characterized by its thick, stew-like consistency and a milder, slightly sweet flavor profile, typically achieved by using a roux made from curry powder, flour, and oil. It is commonly served over rice and accompanied by ingredients such as potatoes, carrots, and onions, with a choice of protein like beef, chicken, or pork. Karē has become a staple in Japanese households and restaurants, celebrated for its versatility and heartwarming appeal.