FUJICCO

Classe 29

[ Edible oils and fats; milk products excluding ice cream, ice milk and frozen yogurt; meat; eggs; fresh, chilled or frozen edible aquatic animals, namely, seafood, not live; frozen vegetables; frozen fruits; fried tofu pieces, namely, abura-age; freeze-dried tofu pieces, namely, kohri-dofu; jelly made from devils' tongue root, namely, konnyaku; soya milk as a milk substitute; tofu; processed meat products, namely, ham, turkey, lamb and veal; fermented soybeans, namely, natto; processed eggs; dried flakes of laver for sprinkling on rice in hot water, namely, ochazuke-nori; furi-kake dried flakes of fish, meat, vegetables or seaweed; pre-cooked curry stew; preparations for making curry soup; stew and soup mixes; instant stew; instant soup; instant miso soup; pre-cooked stew; pre-cooked soup; pre-cooked miso soup; side-dish made of fermented soybean (name-mono); processed seafood products, namely, fish; processed vegetables and fruits; ] preserved pulses; processed pulses; preserved beans; processed beans; [ seafood, kelp and/or vegetable boiled down in soy sauce, namely, tsukudani; rolled processed kelp; edible shavings of dried kelp, namely, tororo-kombu; thin strips of processed kelp cooked in soy sauce and dried shio-kombu, namely, dried tsukudani; dried edible seaweed with kelp, wakame and brown agar;] cooked beans; boiled cooked beans; [ steamed cooked beans; roasted cooked beans; cooked vegetables in pouch; cooked seafood in pouch, not live; pickled vegetables; yogurt; ] processed beans as snacks

Classe 30

[ Starch-based binding agents for ice cream; meat tenderizers for household purposes; preparations in the nature of food starch for stiffening whipped cream; aromatic preparations, namely, food flavorings not from essential oils; tea; coffee and cocoa; ice; confectionery, namely, candy, fruit jellies; bread; sandwiches; steamed buns stuffed with minced meat, namely, niku-manjuh; hamburger sandwiches; pizzas; hot dog sandwiches; meat pies; seasonings other than spices; spices; ice cream mixes; sherbet mixes; unroasted coffee beans; preparations made from cereals, namely, oat flakes, oat meals, corn flakes, uncooked spaghetti, uncooked Udon noodles, uncooked Soba noodles, uncooked Chinese noodles, bread crumb, macaroni; processed cereal-based food to be used as a breakfast food, snack food, or ingredient for making other foods; almond paste; Chinese stuffed dumplings, namely, cooked gyoza; Chinese steamed dumpling, namely, cooked shumai, cooked; sushi; fried balls of batter mix with small pieces of octopus, namely, takoyaki; boxed pre-packaged lunches consisting primarily of rice, with added meat, fish or vegetables; ravioli; yeast powder; koji, namely, fermented malted rice; yeast; baking powder; yogurt starter in the nature of food leavening agents; yogurt starter in the nature of food leavening agents consisting of bacteria; yogurt starter in the nature of food leavening agents consisting of lactobacillus; yogurt starter in the nature of food leavening agents consisting of lactococcus; yogurt starter in the nature of food leavening agents consisting of lactococcus and acetobacter; instant confectionery mixes for bakery goods; pasta sauce; by-product of rice for food, namely, sake lees; rice; husked oats; husked barley; gluten additives for culinary purposes; flour; fruit jellies confectionery being candy; seasoning soy sauce (men-tsuyu); sauces for Japanese noodles; beans confectionery, namely, jelly beans and sugared beans (amanatto); mapo tofu seasoning mix ]