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In a medium saucepan, melt the corn syrup and butter over medium heat, stirring to combine. Be very careful not to let the mixture boil. Remove from the heat and whisk in miso paste, sesame oil, salt and pepper. Sift in the flour, stirring continuously. Stir in the sesame seeds and ginger. Let the batter cool, then refrigerate it for at least 12 hours, allowing it to rest and chill.
When ready to bake the tuiles, heat the oven to 175 C. Line baking sheet.
Working in batches, spoon the tuile mixture in 1-tablespoon portions onto the baking mat, leaving about 7cm of space between each, then bake until light brown all the way from the edge to the center, about 10 minutes. Working quickly, remove the tuiles from the baking sheets one at a time; form them into miniature cones using a cone mold or form into small cups by setting each piece over the cup of an inverted mini muffin tin. Let cool completely, about 5 minutes. Repeat with remaining tuile batter.