For over 100 years Goto Shoyu has produced mainly soy sauce and miso products in Kitakyushu city, Fukuoka. This speciality sauce is crafted by marinating sea urchins found along Fukuoka's coast with soy, providing more umami kick along with a salty oceanic/briny and sweet flavour. This sauce is made up of only 10% soy sauce, hence is much more mild in soy sauce flavour than other soy products, however retains a salty taste with added sweetness. This sauce is often used for sashimi, sea-urchin dishes, egg-rice dishes and other sea-food dishes. Great match with cream for pasta sauce. Mix with butter for sauteed fish. Try with squid sashimi.

Sea-urchins (uni) are a culinary delicacy all over the world, while many often refer to the edible meat of uni as "roe," unlike fish eggs, the edible part of uni are gonads - the reproductive gland. The uni used for this soy is Murasaki Uni, it is the most common in Japan known for its dark-purple spines and mustard-yellow flesh, it has a sweeter, less briny taste compared to other uni making it a preferred choice for first-time try-ers of sea urchin.