FUJICCO

Lacteal flour for babies; dietary supplements for humans; dietetic beverage adapted for medical purposes; dietetic food adapted for medical purposes; beverages for babies, namely, infant formula; food for babies

Milk products, excluding ice cream, ice milk and frozen yogurt; yogurts; drinking yogurts; cheese; butter; milk ferments for culinary purposes; soy yogurt; processed meat; processed fish and shellfish; edible seaweed, processed; processed kelp, namely, edible kelp cooked in soy sauce and dried (shio-kombu); processed kelp, namely, edible kelp boiled down in soy sauce; edible shavings of dried kelp (tororo-kombu); processed vegetables and fruits; pulses, processed; beans, processed; peas, processed; preserved vegetables; vegetable salads; potatoes, processed; processed vegetables, namely, processed taro; pickled vegetables; jams; fried tofu pieces (Abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (Konnyaku); soy milk; fermented soy milk; tofu; fermented soybeans (Natto); soya bean preparations for food in concentrated and dried form consisting of pulp of insoluble parts of the soya bean, namely, Okara; pre-cooked curry stew, stew and soup mixes; vegetable soups; mixes for making soup; dried flakes of laver for sprinkling on rice in hot water (Ochazuke-nori); dried flakes of fish, meat, vegetables or edible seaweed (furikake); milk ferments for making yogurts for culinary purposes; milk ferments for making yogurts for culinary purposes containing lactococcus; milk ferments for making yogurts for culinary purposes containing lactococcus and acetobacter; milk ferments for making yogurts for culinary purposes containing lactic acid bacterial strain; milk ferments for making yogurts for culinary purpose containing lactic acid bacteria

Tea-based beverages; confectionery made of sugar and pastries; confectionery fruit jellies containing nata de coco, fruit and sugar; cakes; bread and buns; sandwiches; hamburger sandwiches; pizzas; hot dogs; meat pies; seasonings other than spices; preparations made from cereals, namely, artificial rice, cooked rice, and flavored rice; pasta; paella; breakfast cereals; Chinese stuffed dumplings (Gyoza, cooked); Chinese steamed dumplings (Shumai, cooked); Sushi; boxed lunches consisting primarily of rice, with added meat, fish or vegetables; yeast powder; fermenting malted rice (koji); yeast; baking powder; yogurt starters being food leavening agents for culinary purposes