While the standard curry dish in Japan is a kind of curry stew served on plain rice, dry curry, which is a sort of fried rice with curry flavor, is almost as popular. And unlike the stew-type of Curry Rice it's very fast and easy to put together.
What makes it Japanese really is the use of _japonica_ (medium-grain) rice. Dry curry made with Japanese rice makes a great obento lunch, tasty at room temperature or warmed up in the microwave. The stick-together moist quality of the rice keeps it edible where a dryer stay-apart rice like basmati might taste too dry. Dry curry also has the mixture of sweet and savory, which appears quite a lot in Japanese food, especially the kind that comes from the Kanto (Tokyo-area) region where my family is from.