Japanese and Korean curry are much different from the authentic Indian curry, which is more like spicy and seasoning served with a bread. Curry was introduced to Japan during the Meiji era. But it was not popular until the early twentieth century, when curry was adopted by the Japanese Navy and Army. The officers of the Royal Navy brought the spice mix called curry powder to Japan and started eating curry on the top of rice. By the 1870s, curry began to be served in Japan, and became a staple within the Japanese diet. Japanese curry is commonly served in three main forms: curry rice, curry udon (curry over noodles), and curry bread. It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as "curry". Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu-karē is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce, which is simply the #1 dish for all school children.