I’ve been after a 2 ounce butter pat maker since I used a cast one in an hotel kitchen…thanks mark
but you have to create an account in facebook… and register with shop pay…was not my problem but it could be in future
(but that’s softened butter not straight out of the fridge…)
Also, butter in Japan doesn’t come like butter in the 'States: It comes in slabs, as they’ve adopted the traditional European form factor.
From the article, so how do Americans have their butter?
The next sentence in the article states:
I believe it’s just us Yanks that shape butter into sticks. Which explains why Japanese butter dishes look strange and wide-bodied to Americans:
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