Meat for human consumption, fresh, chilled, or frozen; eggs; fresh, chilled, or frozen edible aquatic animals, not live; frozen vegetables; frozen fruits; processed meat; processed meat products being pork kaku-ni, namely, pork cut into cubes and boiled with seasoning; processed meat products being chikuzen-ni, namely, boiled food mixture of meat and vegetables; processed seafood; processed seafood products being tai-nyumen, namely, a mixture of chunks of dried sea bream, also including instant noodles; processed seafood products being tai-meshi, namely, a mixture of chunks of dried sea bream, also including instant rice; processed vegetables and fruits; abura-age, namely, pieces of fried tofu; kohri-dofu, namely, freeze-dried tofu pieces; konnyaku, namely, jelly made from devils' tongue root; soya milk; tofu; natto, namely, fermented soybeans; processed eggs; pre-cooked curry stew, stew, and soup mixes; ochazuke-nori, namely, dried flakes of laver for sprinkling on rice in hot water; furi-kake, namely, dried flakes of fish, meat, vegetables and seaweed; name-mono, namely, side dish made of fermented soybean; processed pulses

Starch-based binding agents for ice cream; meat tenderizers, for household purposes; preparations, namely, thickening agents for stiffening whipped cream; aromatic preparations for food, namely, flavorings, other than essential oils; tea; coffee, cocoa; ice; confectionery, namely, kuzumochi being jelly cakes, senbei being rice crackers, daifuku being rice cakes filled with sweet bean paste; bread and buns; sandwiches; Chinese-manjuh, namely, steamed buns stuffed with minced meat; hamburger sandwiches; pizza; hot dog sandwiches; meat pies; unroasted coffee beans; cereal preparations, namely, nyuumen being thin wheat noodles; almond paste; gyoza, namely, Chinese stuffed dumplings, cooked; shumai, namely, Chinese steamed dumplings, cooked; sushi; takoyaki, namely, fried balls of batter mix with small pieces of octopus; prepared meals, namely, boxed lunches consisting primarily of rice, with added meat, fish or vegetables; ravioli; yeast powder; koji, namely, fermented malted rice; yeast; baking powder; pasta sauce; sake lees, namely, the rice-mash sediment from fermentation of sake, for food; husked rice; husked oats; husked barley; flour; gluten additives for culinary purposes

Providing temporary accommodation; providing food and drink, mainly Japanese cuisine