Starch-based binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream, namely, starch-based thickeners for whipped cream; aromatic preparations for food, not from essential oils, namely, spice blends; tea; prepared coffee and coffee-based beverages; prepared cocoa and cocoa-based beverages; ice; confectionery, namely, pastilles; bread; food seasonings, other than spices; soy sauce; salad dressing; sauces for barbecued meat; tomato sauce; Japanese food seasonings being dashi; food seasoning soy sauce being tsuyu; ponzu, namely, soy sauce mixed with vinegar and citrus juice; spices; ice cream mixes; sherbet mixes; unroasted coffee beans; udon noodles; somen noodles; almond paste; Chinese stuffed dumplings (gyoza, cooked); sandwiches; Chinese steamed dumplings (shumai, cooked); sushi; takoyaki being fried balls of batter mix with small pieces of octopus; niku-manjuh being steamed buns stuffed with minced meat; hamburger sandwiches; pizzas; prepacked boxed lunches consisting primarily of rice, with added meat, fish or vegetables; hot dog sandwiches; meat pies; ravioli; yeast powder; koji being fermented malted rice; yeast; baking powder; instant confectionery mixes being cake mixes; sake lees being by-product of rice for food in the nature of rice paste for seasoning; husked rice; husked oats; husked barley; flour; gluten additives for culinary purposes