MCFS

[Class - 35]

Retail services or wholesale services for foods and beverages(not including those services for cereal preparations).

[Class - 29]

Edible oils and fats; milk products; frozen vegetables; frozen fruits; meat extracts; gelatine; other processed meat products; processed seafood products containing seaweed extracts or seafood extracts; other processed seafood products; dried vegetables; dried fruits; vegetable extracts for food; other processed vegetables and fruits; white of eggs; yolk of eggs; powdered eggs; other processed eggs; instant or pre-cooked soup; curry, stew and soup mixes; soup; dried flakes of laver mixes for sprinkling on rice in hot water [Ochazuke mixes]; dried flakes of fish, meat, vegetables or seaweed [Furi-kake]; protein for human consumption.

[Class - 1]

Meat tenderizers for industrial purposes; stabilizers for food,except preparations for stiffening whipped cream; thickenersfor food; emulsifiers for food; antioxidant for food; mildewproofing agents; ferments for chemical purposes; chemicalsfor maintaining freshness of food and preserving foodstuffs;activated carbons; filtering clarificants and food preservatives;calcium salt; lecithin (raw material); plasticizers; hydrolyzedprotein (raw material); hydrolyzed protein for the food industry;food processing enzymes; enzymes for industrial purposes;fermented polysaccharide derived from microorganisms;hydrolyzed protein for food additives and food fillers; anti-agingagents; chelating agents; conditioning agents for food, exceptthose for medical purposes; chemicals for use as an additive tofood; other chemicals; artificial sweeteners; flour and starch forindustrial purposes.

[Class - 31]

Retail services or wholesale services for foods and beverages (not including those services for cereal preparations).

[Class - 33]

Japanese white liquor [Shochu]; Japanese shochu-based mixed liquor [Mirin]; other Japanese liquors (in general); western liquors (in general); Western liquors for cooking; alcoholic fruit beverages; alcoholic fruit beverages for cooking; Japanese shochu-based beverages [Chuhai]; Chinese liquors (in general); flavored liquors.

[Class - 43]

Providing foods and beverages.

[Class - 30]

Thickening agents for cooking foodstuffs mainly consisting of fermented polysaccharide derived from microorganisms; flavorings for beverages, other than essential oils; flavorings, other than essential oils; aromatic preparations for food, not from essential oils; umami seasonings; seasonings containing meat extracts, seafood extracts or vegetable extracts; mirin-based seasonings; Japanese shochu-based seasonings; sake-based seasonings; Japanese liquors-based seasonings; wine-based seasonings; seasonings mainly consisting of hydrolyzed protein; vinegar; yeast powder; yeast extract; instant confectionery mixes; flour premixes.