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Bread in East Asia also tends to be sweet, and this is coming form someone who grew up in the US.
I think I see it fried less in Japanese cuisine, though agedashidofu is certainly one of the more famous ones. Especially this time of year (hot), silken tofu with a splash of soy sauce and toasted sesame oil is quite common. It's also in some miso soups and dishes like mabodofu (mapo tofu) and not all recipes (if any?) have it fried... though that's not to say those are super healthy foods, either.
Good points. I've heard borderline horror-stories from expats trying to find Euro-style or authentic whole-grain bread in Japan, in particular.
And yeah, here in the States it seems a lot more common to deep-fry tofu, which is health-wise arguably a much worse way to consume it than it's usually made in EA. Actually one of the reasons I love air-fryers is that they offer something of a healthier compromise, with much less oil typically required.
Bread isn't really a staple in Japan, even in it's white form. It's not something that you just have in the house all the time. They won't make a sandwich at home, they may purchase and use it for toast but I don't think I've ever seen a Japanese person eat more than one slice at breakfast before. Even the bread at most stores is sold as 4-6 slices only rather than a full loaf. https://mel.jfconline.com.au/cdn/shop/files/37170.png?v=1748918723&width=900
This is just plain wrong. A lot of Japanese have a slice of toast at home for breakfast. They make sandwiches for the kids or themselves as well.
https://www.cross-m.co.jp/report/trend-eye/20260325breakfast More people eating bread for breakfast than rice (~60% v ~40%)
Kinda, but there are multiple reasons for this. Japanese shop way more frequently, have less storage space, have housing without always-on central AC, and they don't necessarily need more.
There are plenty of stores that sell loaves with 10-12 slices, though, or whole baguettes, etc. I mean regular grocery stores, not fancy ones.