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To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator.
Transfer the dried miso to a spice grinder and blend until a powder has been achieved.
To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve.
To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain.
To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred.
Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate.
To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives.