Japanese curry (Karē) is vastly different from Indian curry, having arrived in Japan via the British Royal Navy during the Meiji era. At the time, the British had already 'Westernized' Indian spices into a pre-mixed powder. The Japanese Navy adopted curry because it was an easy way to provide a balanced meal of meat and vegetables to sailors, and the addition of flour to thicken it made it filling. It became so popular that it was integrated into the Japanese Imperial Army's diet and eventually the general public's. Today, Japanese curry is typically sweeter and thicker than its Indian counterparts, often using a 'roux' (a mixture of fat, flour, and spices). It is considered one of Japan's national dishes, alongside sushi and ramen.