Generally speaking, it can be exchanged. Some Korean sauces are spicy, and some Japanese sauces are spicy or sour. Look at the spicy table on the back of the packaging bag of Japanese sauce you bought. Sino-Singapore Japanese sauce can replace Korean sauce.

Korean miso, also known as soybean paste, is fermented from soybean, barley, wheat and rice. It has a variety of flavors, colors and textures, and is widely used for seasoning or cooking, especially in Japanese cuisine.

Japanese miso is mainly divided into three categories: rice miso and wheat miso, which are made by steaming rice and wheat and then mixing them with steamed soybeans and salt. Bean miso is made by directly growing mold on steamed soybeans. Due to different regions, the proportion and color of soybean, rice and wheat are also different, which constitutes a variety of local flavor. Each kind of miso has its own characteristics.