Japanese curry rice, カレーライス (karē raisu), is a dish having its roots in European cuisine, a "yoshoku" food. Curry is insanely popular in Japan, though Japanese curry is unlike Thai or Indian curries; much thicker and sweeter, it's more like a stew, flavored with curry.
Introduced to Japan by the British during the Meiji era, the curry typically contains beef along with carrot, potatoes and sometimes peas as well, which are simmered in the curry sauce until thickened. Typically, the curry is served with rice, eaten with a spoon, and garnished with a pickle known as "fukujinzuke" (福神漬), a mixed pickle of 7 vegetables, which gets its name from the Seven Gods of Fortune.
My recipe is a combination of my Mom's method, as well as the instructions from multiple boxes of premade curry base.