UMIOS

Classe 29 — Outros setores

Meat-based, fish-based, fruit-based, vegetable-based, bean-based or nut-based snacks; edible oils and fats; animal oils and fats for food; vegetable oils and fats for food; processed oils and fats for food; milk products; whipped cream; yoghurt; meat for human consumption [fresh, chilled or frozen]; eggs; fresh, chilled or frozen edible aquatic animals (not live); frozen vegetables; frozen fruits; processed meat products; processed seafood products; croquettes; bulgogi; deep-fried seafood, fried seafood; deep-fried meat; prepared dishes of meat or seafood; cooked chicken; prepared vegetable dishes; meat products containing chicken and onion; root vegetable-based dishes; packaged meals consisting primarily of meat, fish, poultry or vegetables; fish-based foodstuffs; processed vegetables and fruits; vegetables, dried; vegetable juices for cooking; pickled vegetables; canned or bottled vegetables; retort-pouched prepared foods mainly made from vegetables; prepared dishes mainly consisting of mushrooms; katsuo-bushi [blocks of boiled, smoked and then dried bonitos]; kanten [dried pieces of agar jelly]; kezuri-bushi [flakes of dried fish meat]; fish meal for human consumption; tororo-kombu [edible shavings of dried kelp]; hoshi-nori [sheets of dried laver]; hoshi-hijiki [dried brown alga]; hoshi-wakame [dried edible seaweed]; yaki-nori [toasted sheets of laver]; abura-age [fried tofu pieces]; kohri-dofu [freeze-dried tofu pieces]; konnyaku [jelly made from devils' tongue root]; soya milk; tofu; natto [fermented soybeans]; processed eggs; omelets; prepared dishes mainly consisting of processed eggs; pre-cooked curry stew, stew and soup mixes; ochazuke-nori [dried flakes of laver for sprinkling on rice in hot water]; furi-kake [dried flakes of fish, meat, vegetables or seaweed]; name-mono [side-dish made of fermented soybean]; preserved pulses; formed textured vegetable protein for use as a meat substitute; instant dishes mixes primarily made of meat and vegetables.;

Classe 30 — Outros setores

Binding agents for ice cream; preparations for stiffening whipped cream; meat tenderizers for culinary purposes; aromatic preparations for food, not from essential oils; tea; prepared coffee and coffee-based beverages; cocoa [roasted, powdered, granulated, or in drinks]; ice; confectionery; Japanese traditional confectionery; western style confectionery; sweet dumplings (dango); Japanese style steamed cakes (mushi-gashi); sweet pounded rice cakes (mochi-gashi); fruit jellies [confectionery]; ice cream; ice candies; sherbets [confectionery ices]; sponge cakes; pancakes; pies; doughnuts; tarts; fruit tarts; wafers; crepes; chocolate confections; cheesecakes; dessert puddings; frozen yoghurt [confectionery ices]; muffins; custard; creme caramels; bread and buns; sandwiches; chuka-manjuh [steamed buns stuffed with minced meat]; hamburgers [sandwiches]; pizzas; hot dog sandwiches; meat pies; dango [sweet dumplings]; sponge cakes; pies; fruit jellies [confectionery]; pancakes; western-style confectionery; miso; worcester sauce; meat gravies; ketchup; soy sauce [soya sauce]; vinegar; vinegar mixes; soba-tsuyu [seasoning soy sauce]; salad dressings; white sauce; mayonnaise; sauces for barbecued meat; cube sugar; fructose for culinary purposes; crystal sugar [not confectionery]; sugar; maltose for culinary purposes; 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; umami seasonings; spices; ice cream mixes; sherbet mixes; unroasted coffee beans; cereal preparations; uncooked chinese noodles; uncooked spaghetti noodles; bifun [uncooked Japanese rice noodles]; pizza dough; chocolate spread; gyoza [chinese stuffed dumplings, cooked]; shumai [chinese steamed dumplings, cooked]; sushi; takoyaki [fried balls of batter mix with small pieces of octopus]; boxed lunches consisting of rice, with added meat, fish or vegetables; ravioli; cooked fried rice; cooked pilaf; noodle-based prepared meals; savoury pancakes; onigiri; bibimbap [rice mixed with vegetables and beef]; cooked rice; cooked spaghetti; rice porridge; omelet rice; risotto; yeast powder; koji [fermented malted rice]; yeast; baking powder; instant confectionery mixes; pasta sauce; meat sauce; sake lees [by-product of rice for food]; husked rice; husked oats; husked barley; gluten for food; flour; condiment.;