Put the spinach in boiling water and blanch it for approximately 30 seconds. Drain them and cool them down with cold water. For the sauce: Mix the Shoyu, the Si''Doux rice syrup and the Mirin and add the gomasio. Pour the mixture into a small pan and heat it over a medium heat. Let it simmer during two minutes or until it thickens. Put the spinach leaves in a dish and cover them with the sauxe. Sprinkle everything with a few sesame seeds and serve.