? Not the same.

Yellow sauce is a thick, sticky condiment made from soybeans, fermented and processed with a variety of spices, and is the main seasoning of Chinese cuisine. It can be used for cooking or as an accompaniment to meals, such as Beijing's specialty "fried noodles", which is boiled noodles mixed with fried soy sauce.

But, in my opinion, the yellow sauce should be similar to the pure soybean sauce, which is now eaten with cucumbers, and Beijing's fried noodles, which should also have meat in it. There is a difference.

Miso, a savory Japanese condiment, is one of the main ingredients in Japanese cuisine. There are many different types of miso, mainly due to differences in the composition and proportions of the ingredients. The raw materials used to make miso include beans, rice, and wheat. It is made by steaming these ingredients and then fermenting them with molds and yeasts.

Miso, which first originated in China or western Thailand, is very similar to soybean paste, soybean paste, and tempeh, which are made from beans through the propagation of molds. It is said to have been introduced to Japan by the Tang Dynasty monk Jianzhen, and there is also a theory that it came to Japan through the Korean Peninsula.

Traditionally, soybeans are boiled and stirred, then seasoned with sea salt, rubbed well, then put into rice or wheat curd, and finally put into wooden barrels to be sealed and fermented, and then two years later the miso is matured, and after removing a layer of moldy edamame on the surface, a fragrant and strong miso is obtained.

Miso, although introduced to Japan from China, but with the development of Japan, has become a household name in Japan, especially through the miso to make miso soup, especially delicious, because Japan is by the sea, seafood is abundant, and miso's aroma of the flavor of each other, but also to achieve the effect of deodorization, and so in Japan has become a very popular condiment.

Soybean paste, also known as yellow sauce, soybean paste, the northern region of China called soybean paste. Soybean paste production raw materials for soybeans, flour, salt and water, after the process of making and fermentation and made. High-quality soybean paste is reddish-brown with luster, with the aroma of sauce and vinegar. Soybean paste is a commonly used cooking raw materials, suitable for popping, frying, burning, mixing and other cooking methods.

The main raw materials for soybean sauce are soybeans, flour, salt and water. Raw material soybeans require dry, no mold deterioration phenomenon. Sauce flour, generally with ordinary standard powder, requires no mold and deterioration phenomenon. Salt requires white color, high chloride content. Water should meet the national drinking water health standards.