GYU-KAKU Trademark

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; 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); fish meal 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 soybeans; 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

Business management analysis; business consultancy; marketing research; providing business information in the field of commercial sales