REM1
COURTESY REMINDER - SEC. 8 (6-YR) E-MAILED
07/21/2025
Back to search
Official data from USPTO
HITOZ
Did you know this trademark is already registered in United States?
Before investing in name, identity, and promotion, validate collision risk and registration strategy to avoid wasting time and budget.
Active USPTO registrationType: WordOffice: United States
Quick snapshot
HITOZ
ST13
US500000088144933Class
5, 29, 30, 32, 33
Filing
88144933
Registration
6104659
Risk and opportunity diagnosis
Executive reading for naming, filing, and monitoring decisions.
USPTO status
Active USPTO registration
Case type
Application and registration
Recorded events
35
Latest update
07/22/2025
Trademark type
Word
Nice classes
5, 29, 30, 32, 33
Filing date
10/05/2018
Registration date
07/21/2020
Expiration date
-
Complete case details
Structured fields from the responsible authority and the official record.
Status date
07/21/2020
Last transaction
07/22/2025
Responsible office
United States Patent and Trademark Office
Status code
700
Official register
Principal Register
Filing basis
Intent to use, Foreign priority
Drawing code
4
Owner type
03
Owner location
Aichi-ken, JP
Examiner
HACK, ANDREA
Law office
L80
Current location
PUBLICATION AND ISSUE SECTION
Holders and representatives
Holders
Kabushiki Kaisha Mizkan Holdings
Representatives
Howard N. Aronson LACKENBACH SIEGEL LLP
Technical classification
Nice Classes
Class 5Class 29Class 30Class 32Class 33
Vienna Codes
No Vienna codes available.
Goods and services
Class 5
Dietary supplements for humans; Dietetic beverages adapted for medical purpose; dietetic foods adapted for medical purposes; protein for use as a dietary supplement
Class 29
Edible oils and fats; Milk productsmilk products excluding ice creamice milk and frozen yogurt; milk curd; Processed meat; Prepared meals consisting primarily of meat; Prepared meals consisting primarily of processed meat; Kits comprised of ingredients being primarily meat for cooking hot pot meat meals; Kits comprised of ingredients being primarily processed meat for cooking hot pot meat meals; Processed seafood; Prepared meals consisting primarily of seafood; Prepared meals consisting primarily of seaweed; Vegetable salads; Fruit salads; Other saladsgarden saladslegume saladstaco saladpotato saladchicken salad; Jams; Peanut butter; Peanut spread; Processed vegetables and fruits; Prepared meals consisting primarily of vegetables; Prepared meals consisting primarily of fruits; Prepared meals consisting primarily of preserved pulses; Kits comprised of ingredients with the combination of meat and processed vegetables for hot pot cooking; Kits comprised of ingredients with the combination of processed meat products and processed vegetables for hot pot cooking; Fried tofu pieces (abura-age); Freeze-dried tofu pieces (kohri-dofu); Jelly made from devils' tongue root (konnyaku); Soya milk; Tofu; Tamago dofu (egg tofu); Goma dofu (crushed sesame seeds boiled in water and chilled like tofu); Walnut dofu (custard-like dish made of ground walnuts); Peanut dofu (custard-like dish made of ground peanuts); Fermented soybeans (natto); Soy pulp for use as food; Tofu skin; Prepared meals consisting primarily of fried tofu pieces (abura-age); Prepared meals consisting primarily of tofu; Prepared meals consisting primarily of jelly made from devils' tongue root (konnyaku); Prepared meals consisting primarily of soy pulp; Prepared meals consisting primarily of fermented soybeans (natto); Pre-cooked curry stewstew and soup mixes; Stew; Soups; Mixes for making soup for hot pot dishes; Mixesconsisting primarily of vegetablesfor gomoku-zushi (a style of sushi where ingredients mixed in the body of rice); Mixesconsisting primarily of vegetablesfor chirashi-zushi (a style of sushi where the topping is placed on a bed of ricein a bowl); Mixesconsisting primarily of vegetablesfor Chinese congee; Mixesconsisting primarily of vegetablesfor Kamameshi (ricemeatvegetables boiled together in a small kama); Mixesconsisting primarily of vegetablesfor Maze gohan (Japanese style pilaf); Mixesconsisting primarily of vegetablesfor hot pot dishes; Mixes for instant or pre-cooked miso soup; Instant miso soup; pre-cooked miso soup; Frozen vegetables; Frozen fruits; Processed eggs; Dried flakes of laver for sprinkling on rice in hot water (ochazuke- nori); Furi-kake (dried flakes of fishmeatvegetables or seaweed) for onigiri (rice balls); furi-kake (dried flakes of fishmeatvegetables or seaweed); Side-dish made of fermented soybean (Name-mono); Preserved pulses; Margarine; Butter; Cream; Milk beveragesmilk predominating; Fishpreserved; Meatpreserved; Blocks of boiledsmokied and then dried bonitos (Katsuobushi); 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 algae (Hoshi-hijiki); Dried edible seaweed (Hoshiwakame); Toasted sheets of laver (Yaki- nori); Pickled fruits; Dried fruits; Dried vegetables; Dried beans; Vegetable juices for cooking; Marmalade; Pickled vegetables; Nutsprepared; Fruit spread; Vegetable spread; Bean spread; Nut-based spread; Freeze-dried vegetables; Freeze-dried fruits; Freeze-dried beans; Tomato puree; Tomato paste; Vegetable puree; Vegetable paste; Fruit puree; Fruit paste;Bean puree; Bean paste; Nut puree; Nut paste; Fruitpreserved; Vegetablespreserved; Beanspreserved; Nutpreserved; Ready-made mix consisting primarily of fish and/or vegetables with other added ingredients for making rice dishes; prepared vegetables for gomoku chirashi sushi; Edible seaweeddried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); Broth; Bouillon; Powdered soup stock; Preparations for making soup; Soup mixes; Hot pot soup; Broth used for cooking ingredients in a hot pot; Broth concentrates; Bouillon concentrates; Frozen peppers; Processed foods made from seaweedseaweed pastepowdered seaweed; Pickles; Sweet pickles; Spreads based on milk productscheese spread; Chili pepper jelly; Processed chili pepper; Canned chili pepper; Chili pepper puree; Ready-made mix consisting primarily of fish and/or vegetables with other added ingredients seasoned with sugarsaltvinegar and/or with other seasonings for making rice dishes; Soup stock; Ready-made seasoned mix consisting primarily of fish and/or vegetables with other added ingredientsflavored with sugarsaltvinegarand/or other seasoningsfor making rice dishes; Ready- made mix consisting primarily of meatseafood or vegetables seasoned with soy sauce and/or with other seasonings for making rice dishes; Dried flakes of fishmeatvegetables or seaweed and also containing other ingredients for rice balls; Dried flakes of fishmeatvegetables or seaweed and also containing other ingredients for cooked rice with hot water (ochazuke-no-moto); Potato chips; soupy broth for hot pot dishes
Class 30
Spice mixes for chirashi-zushi (a style of sushi where the topping is placed on a bed of ricein a bowl); spice mixes for Chinese congee; spice mixes for Kamameshi (ricemeatvegetables boiled together in a small kama); spice mixes for Maze gohan (Japanese style pilaf); spice mixes for hot pot dishes; protein for human consumptionsoya bean baste with added proteinquinoa-based food bars with added proteingrain-based food bars with added protein; Japanese arrowroot powder (kudzu-kofor food); spreads based on milk productscaramel spread; Confectionerybaked confectionery in the nature of browniesmuffinssconescookiescakes; pudding; frozen confectionery; bread and buns; Sandwiches; Steamed buns stuffed with minced meat (Chuka-manjuh); Hamburger sandwiches; Pizzas; Hot dogs sandwiches; Meat pies; Vinegar; Sushi vinegar; Powdered sushi vinegar; Seasonings for sushisauce for sushiseasoning for rice for sushi; Seasoning vinegar; Ponzu (soy sauce containing citrus juice or vinegar); Seasoned soy sauce; Seasoning mixes for soup broth; Seasoning for noodles; Marinades; Seasoning for hot pot dishes; Seasoning for hot boiled dishes; Seasoning for stewed cooking; Seasoning for pickles; Sauces for hot pot dishes; Sauces for donburi (rice bowl dishes); Mirin being Japanese Shochu-based mixed liquor-like seasoning; Seasoning using seasoning wine for culinary purposes; Seasoning using seasoning sake for culinary purposes; Seasoning using seasoning western liquors in general for culinary purposes; Seasoning using seasoning Chinese liquors in general for culinary purposes; Syrup for use as a seasoning; Spices; Processed grains; Chinese stuffed dumplings (gyozacooked); Chinese steamed dumplings (shumaicooked); Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Prepared boxed lunch of ricewith added meatfish or vegetables; Ravioli; Onigiri (rice balls); Cooked rice; Steamed rice with red beans; Okowa (steamed glutinous rice); Prepared gruel of oatmeal or rice; Prepared zosui (rice gruel); Prepared takikomi-gohan (boiled rice seasoned with soy sauce and mixed with meat or seafood and savory vegetables); Prepared kamameshi (ricemeatvegetables boiled together in a small kama); Prepared pilaf; Prepared yakimeshi (fried rice); Noodle based prepared meals; Prepared meals consisting primarily of rice with curry; Prepared donburi (rice bowl dishes); Prepared meals consisting primarily of wheatbarleyrice or corn; Instant confectionery mixesinstant pudding mixesinstant doughnut mixesinstant pancake mixes; Pasta sauce; Tea; Coffee; Cocoa in roasted formpowdered formgranulated formin drink form; Ice cream mixes: Sherbet mixes; Chocolate spread; Flour; Prepared coffee and coffee-based beverages; Prepared cocoa and cocoa-based beverages; Sauces; Seasoning; Dipping sauce; Salad dressings; Soya bean paste; Mayonnaise; Chutneys; Tomato sauce; Sugar; Honey; Cooking salt; Roasted and ground sesame seeds for use as seasonings; Umami seasonings; Preparations made from wheat barleyricecorncereal pastecereal spreadcorn pastecorn spreadcorn bar; Cereal bars; Noodles; Almond paste; Piccalilli; Fruit coulis; Relish; Japanese arrowroot starch noodles (kuzukiri); Flavoringsother than essential oilsfor beveragescakescheesessoupsbutter; Powdered saucepowdered salad dressing; Gelled saucegelled salad dressing; Wine reduction sauce for cooking; Spirit reduction sauce for cooking; Browning sauce for cooking; Seasoning mixes; Ready- made sauce; Powdered sauce base; Flavoringsother than essential oilsfor hot pot dishes (nabemono); Basting sauce; Sesame sauce; Powdered sushi seasoning mixes; Seasoned vinegar; Citrus seasoned soy sauce (ponzu); Ponzu citrus seasoning; Soy sauce; Ketchup; Salad cream being salad dressing; Mustard; Wine powder seasonings; Sweet seasoning; Fermented seasonings; Citrus seasoning; Dried starch noodles (harusame); Glass noodles; Seasoning for cooked rice with hot water (ochazuke); Seasonings containing collagen for hot soup dishes; Ice creamice milkfrozen yogurt; Prepared currycurry pastescurry saucecurry as a spice mixture onlycurry powder
Class 32
Beer; Soft drinks; Fruit drinks; Vegetable juices; Extracts of hops for making beer; Whey beverages; Carbonated non-alcoholic drinks; Non-alcoholic beveragesnon-alcoholic water-based beveragesnon-alcoholic beverages flavored with tea; Non-alcoholic fruit juice beverages; Vinegar-based soft drinks
Class 33
Awamori (distilled rice spirits); Japanese white liquor (Shochu); Japanese sweet rice-based mixed liquor (Shiro-zake); Sake; Japanese regenerated liquor (naoshi); Japanese Shochu-based mixed liquor (Mirin); Western liquorsvodkarumwhiskey; Alcoholic fruit beverages; Wine; Cooking wine; Chinese brewedwhitemixed liquors; Flavored liquors; Distilled alcoholic liquor
Publications
History of USPTO decisions and trademark events.
35 publications found
R.PR
REGISTERED-PRINCIPAL REGISTER
07/21/2020
DP1B
1(B) BASIS DELETED; PROCEED TO REGISTRATION
06/18/2020
AITU
CASE ASSIGNED TO INTENT TO USE PARALEGAL
06/18/2020
IUCN
NOTICE OF ALLOWANCE CANCELLED
05/11/2020
D1BR
TEAS DELETE 1(B) BASIS RECEIVED
05/11/2020
NOAM
NOA E-MAILED - SOU REQUIRED FROM APPLICANT
04/28/2020
CHPB
POST PUBLICATION AMENDMENT - ENTERED
04/14/2020
APET
ASSIGNED TO PETITION STAFF
04/13/2020
EPPA
TEAS POST PUBLICATION AMENDMENT RECEIVED
03/11/2020
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
03/03/2020
PUBO
PUBLISHED FOR OPPOSITION
03/03/2020
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
02/12/2020
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
01/25/2020
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
01/24/2020
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
01/24/2020
ERSI
TEAS RESPONSE TO SUSPENSION INQUIRY RECEIVED
01/22/2020
GNS2
NOTIFICATION OF INQUIRY AS TO SUSPENSION E-MAILED
09/27/2019
GNSI
INQUIRY TO SUSPENSION E-MAILED
09/27/2019
CNSI
SUSPENSION INQUIRY WRITTEN
09/27/2019
RCCK
SUSPENSION CHECKED - TO ATTORNEY FOR ACTION
09/26/2019
ALIE
ASSIGNED TO LIE
09/23/2019
GNS3
NOTIFICATION OF LETTER OF SUSPENSION E-MAILED
03/07/2019
GNSL
LETTER OF SUSPENSION E-MAILED
03/07/2019
CNSL
SUSPENSION LETTER WRITTEN
03/07/2019
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
03/05/2019
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
03/05/2019
ALIE
ASSIGNED TO LIE
03/04/2019
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
02/27/2019
GNRN
NOTIFICATION OF NON-FINAL ACTION E-MAILED
01/17/2019
GNRT
NON-FINAL ACTION E-MAILED
01/17/2019
CNRT
NON-FINAL ACTION WRITTEN
01/17/2019
DOCK
ASSIGNED TO EXAMINER
01/16/2019
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
10/16/2018
NWAP
NEW APPLICATION ENTERED
10/09/2018
Continuous trademark protection
Get notified about every new filing that threatens HITOZ or your mark.
Professional 24-month watch service: we monitor USPTO for you and alert you in time to oppose — before conflicts become losses.