Trademark: NON ROMAN CHARACTERS 1658041
Word
NON ROMAN CHARACTERS
Device Descrption:
2 JAPANESE CHARACTERS
ID
1658041
Trademark Type
Figurative
Status
Protected: Registered/protected
Application Date
22 January 2014
Registration Date
22 January 2014
Renewal Date
22 January 2034
Owner(s)
Service
Refer to WIPO address for Correspondence
Goods and Services:
Class 29:
Meat; edible seafood, not live; poultry and game, not live; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies for food; jams; compotes; eggs; milk; milk products; edible oils and fats; frozen vegetables; frozen fruits; processed meat products; crab-flavored kamaboko (steamed or toasted cakes of fish paste); kamaboko (steamed or toasted cakes of fish paste); hampen (steamed cakes of smashed fish and yam); satsuma-age (fried fish paste); chikuwa (tube-shaped toasted cakes of fish paste); naruto-maki (steamed fish paste roll); date-maki (rolled Japanese omlettes mixed with fish paste); processed fish surimi (fish paste); kobu-maki (a roll of sea tangle containing dried fish simmered in sweetened soy sauce); tazukuri (small dried sardines cooked in soy sauce); kabayaki of eels (broiled eels); kohada-awazuke (vinegared spotted shad); sudako (vinegarded octopuses); shiokara of squid (salted squid and salt-cured squid guts); assorted ingredients for oden (Japanese dish), namely, prepackaged boiled eggs, processed meat products, hampen (steamed cakes of smashed fish and yam, satsuma-age (fried fish paste), chikuwa (tube-shaped toasted cakes of fish paste), naruto-maki (steamed fish paste roll), processed fish surimi (fish paste), processed sea tangle (kelp), processed seafood, processed vegetables, ganmodoki (fried tofu fritter made with vegetables, egg white and sesame seeds), abura-age (fried tofu pieces), konnyaku (jelly made from devil's tongue root), tofu and soup for cooking oden; processed sea tangle (kelp); toasted laver; processed seafood; candied black soybeans; boiled beans; namasu of Japanese radishes and carrots (vinegared Japanese radishes and carrots); vinegarded lotus root; kuri-kinton (mashed sweet potatoes containing sweetened chestnuts); processed vegetables and fruits; ganmodoki (fried tofu fritter made with vegetables, egg white and sesame seeds); abura-age (fried tofu pieces); kohri-dofu (freeze-dried tofu pieces); konnyaku (jelly made from devil's tongue root); soya milk (milk substitute); tofu; natto (fermented soybeans); nishiki-tamago (processed sweet eggs); tamago-yaki (Japanese omelettes); processed eggs; soups; pre-cooked curry stew, stew and soup mixes; ochazuke-nori (dried flakes of laver for sprinkling on rice in hot green tea or hot water); furikake (dried flakes of fish, meat, vegetables or seaweed); namemono (side-dish made of fermented soybean); preserved pulses; protein for use as a food additive; oden (Japanese dish) consisting primary of boiled eggs, processed meat products, hampen (steamed cakes of smashed fish and yam, satsuma-age (fried fish paste), chikuwa (tube-shaped toasted cakes of fish paste), naruto-maki (steamed fish paste roll), processed fish surimi (fish paste), processed sea tangle (kelp), processed seafood, processed vegetables, ganmodoki (fried tofu fritter made with vegetables, egg white and sesame seeds), abura-age (fried tofu pieces), konnyaku (jelly made from devil's tongue root), tofu, with soup for oden; assorted osechi-ryouri (traditional Japanese New Year dish consisting primarily of seafood, meat, vegetables, fruit, kohri-dofu, konnyaku, tofu, eggs or pulses)
Meat; edible seafood, not live; poultry and game, not live; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies for food; jams; compotes; eggs; milk; milk products; edible oils and fats; frozen vegetables; frozen fruits; processed meat products; crab-flavored kamaboko (steamed or toasted cakes of fish paste); kamaboko (steamed or toasted cakes of fish paste); hampen (steamed cakes of smashed fish and yam); satsuma-age (fried fish paste); chikuwa (tube-shaped toasted cakes of fish paste); naruto-maki (steamed fish paste roll); date-maki (rolled Japanese omlettes mixed with fish paste); processed fish surimi (fish paste); kobu-maki (a roll of sea tangle containing dried fish simmered in sweetened soy sauce); tazukuri (small dried sardines cooked in soy sauce); kabayaki of eels (broiled eels); kohada-awazuke (vinegared spotted shad); sudako (vinegarded octopuses); shiokara of squid (salted squid and salt-cured squid guts); assorted ingredients for oden (Japanese dish), namely, prepackaged boiled eggs, processed meat products, hampen (steamed cakes of smashed fish and yam, satsuma-age (fried fish paste), chikuwa (tube-shaped toasted cakes of fish paste), naruto-maki (steamed fish paste roll), processed fish surimi (fish paste), processed sea tangle (kelp), processed seafood, processed vegetables, ganmodoki (fried tofu fritter made with vegetables, egg white and sesame seeds), abura-age (fried tofu pieces), konnyaku (jelly made from devil's tongue root), tofu and soup for cooking oden; processed sea tangle (kelp); toasted laver; processed seafood; candied black soybeans; boiled beans; namasu of Japanese radishes and carrots (vinegared Japanese radishes and carrots); vinegarded lotus root; kuri-kinton (mashed sweet potatoes containing sweetened chestnuts); processed vegetables and fruits; ganmodoki (fried tofu fritter made with vegetables, egg white and sesame seeds); abura-age (fried tofu pieces); kohri-dofu (freeze-dried tofu pieces); konnyaku (jelly made from devil's tongue root); soya milk (milk substitute); tofu; natto (fermented soybeans); nishiki-tamago (processed sweet eggs); tamago-yaki (Japanese omelettes); processed eggs; soups; pre-cooked curry stew, stew and soup mixes; ochazuke-nori (dried flakes of laver for sprinkling on rice in hot green tea or hot water); furikake (dried flakes of fish, meat, vegetables or seaweed); namemono (side-dish made of fermented soybean); preserved pulses; protein for use as a food additive; oden (Japanese dish) consisting primary of boiled eggs, processed meat products, hampen (steamed cakes of smashed fish and yam, satsuma-age (fried fish paste), chikuwa (tube-shaped toasted cakes of fish paste), naruto-maki (steamed fish paste roll), processed fish surimi (fish paste), processed sea tangle (kelp), processed seafood, processed vegetables, ganmodoki (fried tofu fritter made with vegetables, egg white and sesame seeds), abura-age (fried tofu pieces), konnyaku (jelly made from devil's tongue root), tofu, with soup for oden; assorted osechi-ryouri (traditional Japanese New Year dish consisting primarily of seafood, meat, vegetables, fruit, kohri-dofu, konnyaku, tofu, eggs or pulses)
Class 30:
Coffee; tea; cocoa; artificial coffee; rice; tapioca; sago; flour; sugar; honey; treacle; yeast; baking-powder; salt; mustard; vinegar; sauces (condiments); spices; ice; sauces (condiments) for oden (Japanese dish); powdered condiments for oden (Japanese dish); sauces (condiments) for nabe-cuisine; powdered condiments for nabe-cuisine; sauces (condiments) for kabayaki of eels; seasonings and condiments; cooked gyoza (Chinese stuffed dumplings); cooked shumai (Chinese steamed dumplings); sushi; takoyaki (fried balls of batter mix with small pieces of octopus); packed (boxed) lunches consisting primarily of rice, bread or pasta with added meat, fish or vegetables; ravioli
Coffee; tea; cocoa; artificial coffee; rice; tapioca; sago; flour; sugar; honey; treacle; yeast; baking-powder; salt; mustard; vinegar; sauces (condiments); spices; ice; sauces (condiments) for oden (Japanese dish); powdered condiments for oden (Japanese dish); sauces (condiments) for nabe-cuisine; powdered condiments for nabe-cuisine; sauces (condiments) for kabayaki of eels; seasonings and condiments; cooked gyoza (Chinese stuffed dumplings); cooked shumai (Chinese steamed dumplings); sushi; takoyaki (fried balls of batter mix with small pieces of octopus); packed (boxed) lunches consisting primarily of rice, bread or pasta with added meat, fish or vegetables; ravioli