Actually, no amendment needed. Tangzhong is indeed attributed as a Japanese method, though that certainly is a Chinese name. The name comes from a Chinese book by Yvonne Chen called 65°C Bread Doctor which has popularized this technique. In that book she apparently states it is a Japanese method. Here's a couple links:

Chinese/Australian blogger:
https://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-chees…

South China Morning Post:
https://www.scmp.com/magazines/post-magazine/food-drink/article/2131518…

I think if Chinese writers are calling it a Japanese method, it's not fair to accuse KAF of cultural ignorance and misinformation.

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