Cut out the thick ribs from the spinach leaves. Wash the leaves well and let drain.

Bring a large pan of salted water to a boil, then blanch the spinach for about 30 seconds in it. Let drain, rinse under cold water and then squeeze out the liquid. Place the spinach in a bowl.

Toast the sesame seeds in a frying pan over medium heat until they are brown. Give them to the spinach. Then stir in the miso paste. Season with salt and pepper.

Whisk together the wasabi and soy sauce and pour into a small bowl.

Roll small balls from the spinach mixture and serve them with cocktail sticks and the sauce for dipping.