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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Curry (aC aE--aE karA ?) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (aC aE--aE aE(c)aC aC' karA raisu?), karA udon (thick noodles) and karA -pan (bread). Curry rice is most commonly referred to simply as 'curry' (aC aE--aE karA ?). A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular. Katsu-karA is a breaded deep-fried pork cutlet with curry sauce.

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