Aohata

[Class - 29]

Jams; compotes; tahini [sesame seed paste]; liver pastes; meat pastes; fish paste; seafood in the form of paste; anchovy paste; olive pastes; mushroom paste; fat-containing mixtures for bread slices; fruit spreads; meat-based spreads; edible oils and fats-based spreads; cheese spreads; dairy-based spreads; fish-based spreads; seasoned cod roe-based spreads; vegetable-based spreads; garlic-based spreads; peanut spread; egg-based spreads; whipped cream; cream [dairy products]; lemon curd; meat; seafood, not live; processed meat products; processed seafood products; preserved pulses; ham salad, potato salad, antipasto salads, vegetable salads, fruit salads; processed vegetables and fruits; frozen fruits; frozen vegetables; eggs; dried eggs, liquid eggs, frozen eggs, boiled eggs, fried eggs, rolled eggs, scrambled eggs and other processed eggs; milk products; edible oils and fats; pre-cooked curry stew, stew and soup mixes; side-dish made of fermented soybean (Name-mono); dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); furi-kake [dried flakes of fish, meat, vegetables or seaweed]; abura-age [pieces of fried tofu]; freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk [milk substitute]; tofu; fermented soya beans [natto]; protein for use as a food additive; steamed egg hotchpotch; omelets; Scotch eggs.