JAPAN GEOGRAPHICAL INDICATION GI (with device)

[Class - 2]

Paints; dyestuffs.

[Class - 40]

Wood-working; processing of bamboo, tree barks, rattan, vines or other mineral vegetable materials [other than processing of ingredients]; food processing.

[Class - 16]

Paper and cardboard.

[Class - 19]

Building timber.

[Class - 43]

Providing foods and beverages.

[Class - 29]

Edible oils and fats; milk products; meat for human consumption [fresh, chilled or frozen]; eggs; fresh, chilled or frozen edible aquatic animals [not live]; frozen vegetables; frozen fruits; processed meat products; processed seafood products [other than "blocks of boiled, smoked and then dried bonitos [katsuo-bushi], dried pieces of agar jelly [kanten], flakes of dried fish meat [kezuri-bushi], fishmeal for human consumption, edible shavings of dried kelp [tororo-kombu], sheets of dried laver [hoshi-nori], dried brown alga [hoshi-hijiki], dried edible seaweed [hoshi-wakame] and toasted sheets of laver [yaki-nori]"]; blocks of boiled, smoked and then dried bonitos [katsuo-bushi]; dried pieces of agar jelly [kanten]; flakes of dried fish meat [kezuri-bushi]; fish meal for human consumption; edible shavings of dried kelp [tororokombu]; sheets of dried laver [hoshi-nori]; dried brown alga [hoshi-hijiki]; dried edible seaweed [hoshi-wakame]; toasted sheets of laver [yaki-nori]; processed vegetables and fruits; fried tofu pieces [abura-age]; freeze-dried tofu pieces [kohri-dofu]; jelly made from devils' tongue root [konnyaku]; soya milk [milk substitute]; tofu; fermented soybeans [natto]; processed eggs; pre-cooked curry stew, stew and soup mixes; dried flakes of laver for sprinkling on rice in hot water [ochazuke-nori]; furi-kake [dried flakes of fish, meat, vegetables or seaweed]; side-dish made of fermented soybean [name-mono]; preserved pulses; protein milk; protein for use as a food additive.

[Class - 4]

Solid fuels.

[Class - 37]

Repair of tatami mats.

[Class - 34]

Tobacco.