KIBUN Trademark

(Based on 44(e)) Processed meat products; processed fish; processed seafood; fried tofu pieces (abura-age); jelly made from devils' tongue root (konnyaku); tofu; pre-cooked curry stew, stew and soup mixes; (Based on 44(e)) prepared dishes consisting primarily of fishcakes, boiled eggs, vegetables, and broth (oden); traditional Japanese New Year dish consisting primarily of processed seafood, processed vegetables, processed fruit, processed meat, processed eggs or processed pulses (assorted osechi-ryori); (Based on Use in Commerce) Steamed or toasted cakes of fish paste (kamaboko); Steamed or toasted cakes of fish paste (crab-flavored kamaboko); tube-shaped toasted cakes of fish paste (chikuwa); assorted ingredients for oden, namely, boiled eggs, fried fish paste cakes (satsuma-age), tube-shaped toasted cakes of fish paste (chikuwa), processed kelp, processed seafood, processed Japanese white radish, processed vegetables, jelly made from devil's tongue root (konnyaku), and soup; (Based on Intent To Use) steamed cakes of smashed fish and yam (hanpen); fish balls; fried fish paste cakes (satsuma-age); steamed fish paste roll (naruto-maki); rolled Japanese omelet mixed with fish paste (date-maki); rolls of sea tangle, namely, processed kelp containing dried fish simmered in sweetened soy sauce (kobu-maki); mackerel marinated in vinegar (shimesaba); candied black soybeans; mashed sweet potatoes containing sweetened chestnuts (kuri-kinton); mashed sweet beans (mame-kinton); fermented soybeans (natto); processed sweet eggs (nishiki-tamago); Japanese omelet (tamago-yaki); small dried sardines cooked in soy sauce (tazukuri); broiled eels (kabayaki of eels); vinegared spotted shad (kohada-awazuke); vinegared octopus (sudako); fried tofu fritter made with vegetables, egg white and sesame seeds (ganmodoki)

(Based on 44(e)) Chinese stuffed dumplings (cooked gyoza); steamed buns stuffed with minced meat or sweet red bean paste (chuka-manjuh); (Based on Use in Commerce) Fried balls of batter mixed with small pieces of octopus (takoyaki); noodles; konjac noodles; soybean fiber powder noodles; tofu pulp (okara) powder and konjac noodles; (Based on Intent To Use) Rice cake with sweet red bean paste or sweet fruit sauces (daifuku); steamed buns stuffed with sweet red bean paste (manjuh); sweet dumplings (dango); thick jellied Japanese desserts made of red bean paste, agar and sugar (yokan); sauces for prepared dishes consisting primarily of fishcakes, boiled eggs, vegetables, and broth (oden); condiments, namely, soy sauce for prepared dishes consisting primarily of fishcakes, boiled eggs, vegetables, and broth (oden); sauces for Japanese hot pot (nabe); condiments for Japanese hot pot (nabe), namely, chili pepper pastes; cooked wontons; tube-shaped boiled cakes of flour paste (chikuwabu); konjac rice; tofu noodles