Furikake is a sort of Japanese dry condiment that is sprinkled on Japanese (usually white) rice. It is primarily salty and umami. Sesame seeds and nori are almost always primary ingredients too. Beyond that, dried fish, sour plum, shiso, and wasabi are common flavor profiles as well.
"Soh-fu-toh", or ""soft" in this case implies moist. Since furikake is normally very dry to the point of crisp, being moist is a variation. I think the suggestion on the packaging mentions (thoroughly) mixing the furikake with rice (I think most do this with furikake in general) but I think the typical use for the soft/moist furikake is to use it for making rice balls, or onigiri. And onigiri are the basis for quick easy meals to be eaten now or later.
The packaging mentions, "Quick Cooking," so the "soft" version probably also implies convenience. Being moist lends it to easier incorporation and stabilization in Japanese rice which is moist and sticky.
Furikake is kind of hit or miss with new eaters. What is important is to eat it with Japanese rice. Furikake is formulated to be consumed with the characteristics of this rice. The results will be far less palatable with dryer less sticky forms of rice. The salty granules will be harsh and the texture will be grainy or even sandy.
Since your product is moist, it may work better with dryer textured rices. I tried this "soft" version once and prefer the traditional version - I'm probably hard-wired for the dry firm since I grew up eating it.