What is the Japanese curry dish served with rice?

The Japanese curry dish served with rice is kare raisu, also written karē raisu or curry rice.

Japanese curry developed after curry powder reached Japan through British influence during the Meiji era (1868–1912). Japanese cooks adapted it into a thick, mildly spiced sauce usually made with onions, carrots, potatoes, and meat, then served it over short-grain rice. The combination became a familiar home and school meal.

Kare raisu is different from katsu curry. Katsu curry is a specific variation topped with a breaded fried cutlet, while kare raisu is the broader curry-and-rice dish. Hayashi rice is another separate Japanese rice dish made with a brown sauce, beef, and onions, and omurice is rice wrapped in an omelet.

Japanese curry is commonly eaten with a spoon because its sauce is thick but still liquid. Pickles such as fukujinzuke or rakkyō are often served alongside it.