This article makes me wonder about the shapes butter is sold in worldwide.
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.
The Japanese ones look to be standardized on 200g.
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.
Canadian butter seems to come in huge unwieldy blocks of 454g (four US 'sticks').
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.
The Japanese ones look to be standardized on 200g.
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.
Canadian butter seems to come in huge unwieldy blocks of 454g (four US 'sticks').
Any other form factors in common use?