Class 029: Meat; seafood, not live; processed meat; processed seafood; fish or shellfish preserved in sake lees (Kasuzuke); steamed or toasted cakes of fish paste (Kamaboko); smoked seafood; fermented fish guts for culinary purposes, squid guts for culinary purposes, sea cucumber guts for culinary purposes, shrimps, not live, calling crabs, not live, oysters, not live; salted and dried fish from fisheries; canned seafood; seafoods boiled down in soy sauce (Tsukudani); bottled seafood; 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); prepared meals consisting primarily of fish for human consumption; edible shavings of dried kelp (Tororo-kombu); sheets of dried laver (Hoshi-nori); dried edible brown algae; 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, excluding ice cream, ice milk and frozen yogurt; 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; dried flakes of laver for sprinkling on rice in hot water (Ochazuke-nori); dried flakes of fish, meat, vegetables or seaweed (Furi-kake); 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 snack foods; Class 030: Cocoa nibs, cocoa powder, and cocoa-based beverages; 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; seasoned soy sauce (Soba-tsuyu); salad dressings; white sauce; mayonnaise; sauces for barbecued meat; cube sugar; fructose for culinary purposes; non-confectionary crystal sugar for flavoring food and beverages; 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 for use as seasonings; celery salt; artificial seasonings for culinary purposes; spices; aromatic preparations for food, namely, fermented, dried and processed herbs, food seasoning pastes, food seasoning mixes, cooking spices, baking spices, ginger paste for use as food seasoning; husked rice; husked oats; husked barley; flour; gluten additives for culinary purposes; preparations made from cereal, namely, corn flakes, oatmeal, granola, muesli, puffed rice, cereal bars, instant cereals; onigiri; Chinese stuffed dumplings (Gyoza, cooked); sandwiches; Chinese steamed dumplings (Shumai, cooked); sushi; fried balls of batter mix with small pieces of octopus; steamed buns stuffed with minced meat (Niku-manjuh); hamburger sandwiches; pizzas; boxed lunches consisting primarily of rice, with added meat, fish or vegetables; hot dog sandwiches; meat pies; ravioli; bread and buns; sweets, namely, ice cream; chocolate-based and custard-based desserts; cereal-based and rice-based snack foods, other than fruit-based, vegetable-based, bean-based or nut-based snack foods; Japanese traditional confectionery; cakes; instant confectionary mixes, namely, mixes for making cakes, cookies, pastries, pudding, bakery goods, ice cream, jelly; ice cream mixes; sherbet mixes; almond paste; yeast powder; fermented malted rice (Koji); yeast; baking powder; ice; starch-based binding agents for ice cream; meat tenderizers for culinary purposes; sake lees being a by-product of rice for food, namely, rice based snack foods; sake lees being a by-product of rice for food, namely, rice based seasonings for food; starch-based thickeners for whipped cream; Class 035: Business management analysis; business consultancy; marketing research; providing business information in the field of commercial sales in the restaurant industry
