Soak the gelatine in a bowl of water for 5 minutes or until softened. Place the pectin, agar agar and 25 ml (⅘ fl oz) water in a small saucepan and bring to the boil. Squeeze out the excess water from the gelatine and add the gelatine to the pan, stirring until dissolved. Cool slightly. While blending, using a stick blender, gradually add the miso oil, blending until emulsified. Season with salt. Place in a piping bag fitted with a 2 mm (1/16 inch) plain nozzle. Set aside.
This can be made 1 day in advance and stored in an airtight container in the fridge.