Goods & Services
Class 29:
Meat; seafood, not live; processed meat products; processed seafood products; fish or shellfish preserved in sake lees [Kasuzuke]; steamed or toasted cakes of fish paste [Kamaboko]; smoked seafood products; fermented fish guts, squid guts, sea cucumber guts, shrimps, calling crabs, oysters [Shiokara seafood]; salted and dried fisheries products; canned seafood products; seafoods boiled down in soy sauce [Tsukudani]; bottled seafood products; fish and shellfish dried in the shade of the sun; tube-shaped toasted cakes of fish paste [Chikuwa]; boiled and dried fish and shellfish; steamed cakes of smashed fish and yam [Hampen]; fish sausages; blocks of boiled, smoked and then dried bonitos [Katsuo-bushi]; dried pieces of agar jelly [Kanten]; flakes of dried fish meat [Kezuri-bushi]; fish meal for human consumption; edible shavings of dried kelp [Tororo-kombu]; sheets of dried laver [Hoshi-nori]; dried brown alga [Hoshi-hijiki]; dried edible seaweed [Hoshi-wakame]; toasted sheets of laver [Yaki-nori]; preserved pulses; processed vegetables and fruits; frozen fruits; frozen vegetables; eggs; processed eggs; milk products; edible oils and fats; vegetable fats for food; animal oils and fats for food; processed oils and fats for food; pre-cooked curry stew, stew and soup mixes; side-dish made of fermented soybean [Name-mono]; dried flakes of laver for sprinkling on rice in hot water [Ochazuke-nori]; Furi-kake [dried flakes of fish, meat, vegetables or seaweed]; fried tofu pieces [Abura-age]; freeze-dried tofu pieces [Kohri-dofu]; jelly made from devils' tongue root [Konnyaku]; soya milk; tofu; fermented soybeans [Natto]; formed textured vegetable protein for use as a meat substitute; meat-based, fish-based, fruit-based, vegetable-based, bean-based or nut-based snacks.
Class 30:
Cocoa [roasted, powdered, granulated, or in drinks]; coffee [roasted, powdered, granulated, or in drinks]; artificial coffee; coffee beverages with milk; chocolate-based beverages; cocoa beverages with milk; unroasted coffee beans; tea; seasonings; miso; worcestershire sauce; ketchup; soy sauce [soya sauce]; vinegar; vinegar mixes; seasoning soy sauce [Soba-tsuyu]; salad dressings; white sauce; mayonnaise; sauces for barbecued meat; cube sugar; fructose for culinary purposes; crystal sugar [not confectionery]; sugar; maltose for food; honey; glucose for culinary purposes; powdered starch syrup for culinary purposes; starch syrup for culinary purposes; table salt mixed with sesame seeds; cooking salt; roasted and ground sesame seeds; celery salt; chemical seasoning; spices; aromatic preparations for food; husked rice; husked oats; husked barley; flour; gluten for food; cereal preparations; onigiri; Chinese stuffed dumplings [Gyoza, cooked]; sandwiches; Chinese steamed dumplings [Shumai, cooked]; sushi; fried balls of batter mix with small pieces of octopus [Takoyaki]; steamed buns stuffed with minced meat [Niku-manjuh]; hamburgers [sandwiches]; pizzas; boxed lunches consisting of rice, with added meat, fish or vegetables; hot dog sandwiches; meat pies; ravioli; bread and buns; sweets, chocolate-based and custard-based desserts, and cereal-based and rice-based snacks, other than fruit-based, vegetable-based, bean-based or nut-based; Japanese traditional confectionery; cakes; instant confectionery mixes; ice cream mixes; sherbet mixes; almond paste; yeast powder; Koji [fermented malted rice]; yeast; baking powder; ice; binding agents for ice cream; meat tenderizers for culinary purposes; by-product of rice for food [Sake lees]; preparations for stiffening whipped cream.
Class 35:
Business management analysis and business consultancy; marketing research; providing information concerning commercial sales.
