Does shiro miso (Japanese) have any relation with shiro wot (Ethiopian)?

I am familiar with shiro wot of Ethiopia, a thick sauce made with dried ground chickpeas, and onion, garlic, etc. Now I have seen packaged shiro miso from Japan in shops, which is also made with chickpeas. Both seem to be native foods to each respective country. Is this just coincidence that they share a name and main ingredient? Or did one come from the other? Very curious to have some qualified answers here!