KINJIRUSHI

olive oil for food; margarine; cheese; butter; frozen vegetables; frozen fruits; pre-cooked angler fish liver, an-kimo; toasted sheets of laver, yaki-nori; pickled fruits; Japanese plum paste, neri-ume; dried fruits; dried vegetables; vegetable juices for cooking; pickled vegetables; soybean curd, tofu; instant or pre-cooked soup; instant or pre-cooked miso soup; dried flakes of laver for sprinkling on rice in hot water, ochazuke-nori; fermented soybean food containing chopped vegetables, kinzanji-miso; furi-kake, namely, dried chicken, dried vegetables and dried fish all in flake form with other ingredients for use with boiled rice

aromatic preparations for foods not from essential oils, namely, seasonings, spices and flavorings extracted from Japanese horseradish or ginger or chemically synthesized to replicate the taste of Japanese horseradish or ginger; Japanese green tea; candies; fermented soybean paste, miso, used as a seasoning; Worcester sauce; ketchup; soy sauce, soya sauce; vinegar; vinegar mixes; dipping sauce for soba noodle, soba-tsuyu used as a seasoning; salad dressings; white sauce; mayonnaise; fermented soybean sauce mixed with mustard and vinegar, karashi-su-miso; grated radish and red pepper, momiji-oroshi; lemon extracts used as seasonings; sauces for lightly roasted meat or fish, tataki-no-tare; sauces for split and broiled eel, kabayaki-no-tare; sour orange extracts, ponzu, used as seasonings; sauces for barbecued meat; starch syrup for food, namely, flavoring starch, table starch or topping starch; cooking salt; chemical seasonings in general and also dried bonito flavored chemical seasonings, amino and chemical seasonings and protein hydrolyzed chemical seasonings; mustard powder, spice; Japanese pepper powder spice, sansho powder; hot pepper powder, spice; Japanese horseradish powder spice, wasabi powder; Japanese horseradish paste, wasabi paste; grated Japanese horseradish, grated wasabi; grated ginger and grated garlic used as spices; mustard; soba noodles, Japanese noodles of buckwheat, uncooked; Chinese stuffed dumplings, gyoza, cooked; sushi; sake lees, namely, the sediment from fermentation of sake used to manufacture distilled spirits, Japanese traditional pickles, soup and seasonings for cooking; buckwheat flour for food