Husked barley; Wheat flour; Almond paste; Cereal soup; Noodles; Korean-style fermented soybeans (meju); Malt for human consumption, namely, malt for food purposes; Confectionery in jelly form; Honey; Starch syrup for food; Rice cakes; Soya sauce; Fermented hot pepper paste (gochujang); Soya bean paste; Fermented soya bean paste (chonggugjang); Monosodium glutamate used as a flavor enhancer in food; Chemical seasonings; Sauces; Vinegar; Salad dressings; Spices in the form of powders; Cooking salt; Tea leaves; Coffee; Edible ices; Preparations for stiffening whipped cream