White miso vs. azuki miso.

rawbear

Hi everybody:)

I love miso. Oh so much. At first most of the recipes I was using called for white miso, and finding that was no problem. But now that I've moved my way through the raw food world, I'm seeing azuki miso pop up in a lot of the recipes. I haven't been able to find that. What is the major difference and would using white miso in it's place work alright? For instance, a recipe I'm making for BBQ sauce calls for azuki miso, but all I have is white.

Please help, oh experienced ones!