There are generally six kinds of sauces in Japanese cuisine

1. Shiro miso is a sauce that is white in color and similar in taste to miso, but it is sweeter.

2. Red miso has the same color as Chinese yellow sauce, but the taste is not as salty as Chinese yellow sauce and has a slight sweetness. "Red" means "red" in Chinese, so it is also called red bean paste.

3. Sakura miso is a red and black sauce. "Sakura" is the trademark of this sauce and also has the meaning of cherry color.

4. Hatchohong Doenjang is said to be the doenjang used by the royal court in ancient times. It is darker in color than red bean paste and has a slightly bitter taste. It is a high-end product among the bean pastes.

5. Ishino Grain Miso The taste and color are the same as white miso, except that the beans in the sauce are granular. Generally used for pickled foods, Ishino is the brand name of the sauce.

6. Yundan sauce is called sea urchin sauce in China. It is a creature in the sea. It is oblate in shape and has a shell covered with thorns. You can chop it open and eat the yellow seeds inside, which are the ovaries of sea urchins. The sauce made by pickling is sea urchin sauce.

Different stores will also use different sauces according to their own characteristics. Check the color of your sauce. It should generally be white miso