Analyzing the Design of Unusual Japanese Butter Tableware
This article makes me wonder about the shapes butter is sold in worldwide.<p>Everyone who ever looked up a recipe online knows Americans use those 113g 'sticks' of butter (this seems to be the exotic option), but it looks like most regions use bricks/slabs.<p>The Japanese ones look to be standardized on 200g.<p>A lot, if not most, of Europe seems to do 250g bricks, which often have a printed measure on the inside of the wrapper to help you cut off 50g pieces for baking.<p>Canadian butter seems to come in huge unwieldy blocks of 454g (four US 'sticks').<p>Any other form factors in common use?