Under the Paperwork Reduction Act of 1995 no persons are required to respond to a collection of information unless it displays a valid OMB control number.
PTO Form 1957 (Rev 10/2011) |
OMB No. 0651-0050 (Exp 09/20/2020) |
Response to Office Action
The table below presents the data as entered.
Input Field
|
Entered
|
SERIAL NUMBER |
88000438 |
LAW OFFICE ASSIGNED |
LAW OFFICE 109 |
MARK SECTION |
MARK |
http://uspto.report/TM/88000438/mark.png |
LITERAL ELEMENT |
ZENB |
STANDARD CHARACTERS |
YES |
USPTO-GENERATED IMAGE |
YES |
MARK STATEMENT |
The mark consists of standard characters, without claim to any particular font style, size or color. |
GOODS AND/OR SERVICES SECTION (005)(no change) |
GOODS AND/OR SERVICES SECTION (029)(current) |
INTERNATIONAL CLASS |
029 |
DESCRIPTION |
Edible oils and fats; Milk products, namely, milk products excluding ice cream, ice milk and frozen yogurt; milk curd; Processed meat;
Prepared meals consisting primarily of meat; Prepared meals consisting primarily of processed meat; Kits comprised of ingredients being primarily meat for cooking hot pot meat meals; Kits comprised
of ingredients being primarily processed meat for cooking hot pot meat meals; Processed seafood; Prepared meals consisting primarily of seafood; Prepared meals consisting primarily of seaweed;
Vegetable salads; Fruit salads; Other salads, namely, garden salads, legume salads, taco salad, potato salad, chicken salad; Jams; Peanut butter; Peanut spread; Processed vegetables and fruits;
Prepared meals consisting primarily of vegetables; Prepared meals consisting primarily of fruits; Prepared meals consisting primarily of preserved pulses; Kits comprised of ingredients with the
combination of meat and processed vegetables for hot pot cooking; Kits comprised of ingredients with the combination of processed meat products and processed vegetables for hot pot cooking; Fried
tofu pieces (abura-age); Freeze-dried tofu pieces (kohri-dofu); Jelly made from devils' tongue root (konnyaku); Soya milk; Tofu; Egg tofu (tamago dofu); Sesame dofu, namely, crushed sesame seeds
boiled in water and chilled like tofu (goma dofu), not for use as seasonings; Walnut dofu, namely, a custard-like dish made of ground walnuts; Peanut dofu, namely, a custard-like dish made of ground
peanuts; Fermented soybeans (natto); Soy pulp, namely, okara; Tofu skin; Prepared meals consisting primarily of fried tofu pieces (abura-age); Prepared meals consisting primarily of tofu; Prepared
meals consisting primarily of jelly made from devils' tongue root (konnyaku); Prepared meals consisting primarily of soy pulp in the nature of okara; Prepared meals consisting primarily of fermented
soybeans (natto); Pre-cooked curry stew, stew and soup mixes; Stew; Soups; Mixes for making soup for hot pot dishes; Soups for hot pot dishes; Mixes for making hot pot dishes composed primarily of
vegetables; Mixes for making instant or pre-cooked miso soup; Instant miso soup; pre-cooked miso soup; Frozen vegetables; Frozen fruits; Processed eggs; Dried flakes of laver for sprinkling on rice
in hot water (ochazuke- nori); Dried flakes of fish, meat, vegetables or seaweed (Furi-kake) for onigiri (rice balls); Dried flakes of fish, meat, vegetables or seaweed (furi-kake); Side-dish made of
fermented soybean (Name-mono); Preserved pulses; Margarine; Butter; Cream; Milk beverages, milk predominating; Fish, preserved; Meat, preserved; Blocks of boiled, smokied and then dried bonitos
(Katsuobushi); Dried pieces of agar jelly (Kanten); Flakes of dried fish meat (Kezuri-bushi); Fish meal for human consumption; Edible shavings of dried kelp (Tororo-kombu); Sheets of dried laver
(Hoshi-nori); Dried brown algae (Hoshi-hijiki); Dried edible seaweed (Hoshiwakame); Toasted sheets of laver (Yaki-nori); Pickled fruits; Dried fruits; Dried vegetables; Dried beans; Vegetable juices
for cooking; Marmalade; Pickled vegetables; Nuts, prepared; Fruit spread; Vegetable-based spread; Bean spread; Nut-based spread; Freeze-dried vegetables; Freeze-dried fruits; Freeze-dried beans;
Tomato puree; Tomato paste; Vegetable puree; Vegetable paste; Fruit puree; Pressed fruit paste; Bean puree; Bean paste; Peanut puree; Peanut paste; Fruit, preserved; Vegetables, preserved; Beans,
preserved; Nut, preserved; Ready-made mix consisting primarily of fish and/or vegetables with other added ingredients, namely, rice and prepared fish and/or vegetables, all for use in making gomoku
chirashi sushi; Edible seaweed, namely, dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); Broth; Bouillon; Powdered soup stock, namely, mixes for making soup; Preparations
for making soup; Soup mixes; Hot pot soup; Broth used for cooking ingredients in a hot pot; Broth concentrates; Bouillon concentrates; Frozen vegetables, namely, frozen peppers; Processed foods made
from seaweed, namely, seaweed paste, powdered seaweed; Pickles; Sweet pickles; Spreads based on milk products, namely, cheese spread; Chili pepper jelly; Processed chili pepper; Canned chili pepper;
Chili pepper puree; Ready-made mix consisting primarily of fish and/or vegetables seasoned with sugar, salt, and/or vinegar for making rice dishes; Soup stock; Ready-made seasoned mix consisting
primarily of fish and/or vegetables with other added ingredients, flavored with sugar, salt, vinegar, and/or other seasonings, for making rice dishes; Ready- made mix consisting primarily of meat,
seafood and/or vegetables seasoned with soy sauce for making rice dishes; Dried flakes of fish, meat, vegetables or seaweed and/or other ingredients for rice balls; Dried flakes of fish, meat,
vegetables or seaweed and/or other ingredients for cooked rice with hot water (ochazuke-no-moto); Potato chips |
FILING BASIS |
Section 1(b) |
FILING BASIS |
Section 44(d) |
FOREIGN APPLICATION NUMBER |
2018-002905 |
FOREIGN APPLICATION COUNTRY |
Japan |
FOREIGN FILING DATE |
01/11/2018 |
FILING BASIS |
Section 44(e) |
FOREIGN REGISTRATION NUMBER |
6087332 |
FOREIGN REGISTRATION
COUNTRY |
Japan |
FOREIGN REGISTRATION
DATE |
10/05/2018 |
FOREIGN EXPIRATION DATE |
10/05/2028 |
GOODS AND/OR SERVICES SECTION (029)(proposed) |
INTERNATIONAL CLASS |
029 |
TRACKED TEXT DESCRIPTION |
Edible oils and fats; Milk products, namely, milk products excluding ice cream, ice milk
and frozen yogurt; milk curd; Processed meat; Prepared meals consisting primarily of meat; Prepared meals consisting primarily of processed meat; Kits comprised of ingredients being primarily meat for cooking hot pot meat meals; Kits comprised of ingredients being primarily processed meat for cooking hot pot meat meals; Processed seafood; Prepared meals consisting
primarily of seafood; Prepared meals consisting primarily of seaweed; Vegetable salads; Fruit salads;
Other salads, namely, garden salads, legume salads, taco salad, potato salad, chicken salad; Jams; Peanut butter;
Peanut spread; Processed vegetables and fruits; Prepared meals consisting primarily of vegetables; Prepared meals consisting primarily of fruits; Prepared meals consisting primarily of preserved pulses; Kits comprised of ingredients
with the combination of meat and processed vegetables for hot pot cooking; Kits comprised of ingredients with the combination of processed meat products and processed
vegetables for hot pot cooking; Fried tofu pieces (abura-age); Freeze-dried tofu pieces (kohri-dofu); Jelly made
from devils' tongue root (konnyaku); Soya milk; Tofu; Egg tofu (tamago dofu); Sesame
dofu, namely, crushed sesame seeds boiled in water and chilled like tofu (goma dofu), not for use as seasonings; Walnut dofu, namely, a custard-like dish made of ground
walnuts; Peanut dofu, namely, a custard-like dish made of ground peanuts; Fermented soybeans (natto); Soy pulp,
namely, okara; Tofu skin; Prepared meals consisting primarily of fried tofu pieces (abura-age); Prepared meals
consisting primarily of tofu; Prepared meals consisting primarily of jelly made from devils' tongue root (konnyaku); Prepared meals consisting
primarily of soy pulp in the nature of okara; Prepared meals consisting primarily of fermented soybeans (natto); Pre-cooked curry stew, stew
and soup mixes; Stew; Soups; Mixes for making soup for hot pot dishes; Soups for hot
pot dishes; Mixes for making hot pot dishes composed primarily of vegetables; Mixes for making instant or pre-cooked miso soup;
Instant miso soup; pre-cooked miso soup; Frozen vegetables; Frozen fruits; Processed eggs; Dried flakes of laver for sprinkling on rice in hot water (ochazuke- nori); Dried flakes of fish, meat, vegetables or
seaweed (Furi-kake) for onigiri (rice balls); Dried flakes of fish, meat, vegetables or seaweed (furi-kake); Side-dish made of fermented
soybean (Name-mono); Preserved pulses; Margarine; Butter; Cream; Milk beverages, milk predominating; Fish, preserved; Meat, preserved; Blocks of boiled, smokied and then
dried bonitos (Katsuobushi); Dried pieces of agar jelly (Kanten); Flakes of dried fish meat (Kezuri-bushi); Fish
meal for human consumption; Edible shavings of dried kelp (Tororo-kombu); Sheets of dried laver (Hoshi-nori); Dried
brown algae (Hoshi-hijiki); Dried edible seaweed (Hoshiwakame); Toasted sheets of laver (Yaki-nori); Pickled
fruits; Dried fruits; Dried vegetables; Dried beans; Vegetable juices for
cooking; Marmalade; Pickled vegetables; Nuts, prepared; Fruit spread;
Vegetable-based spread; Bean spread; Nut-based spread; Freeze-dried vegetables;
Freeze-dried fruits; Freeze-dried beans; Tomato puree; Tomato paste; Vegetable puree; Vegetable paste; Fruit puree; Pressed fruit paste; Bean
puree; Bean paste; Peanut puree; Peanut paste; Fruit, preserved; Vegetables, preserved; Beans, preserved; Nut, preserved; Ready-made mix consisting primarily of fish
and/or vegetables with other added ingredients, namely, rice and prepared fish and/or vegetables, all for use in making gomoku chirashi sushi; Edible seaweed, namely,
dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); Broth; Bouillon; Powdered soup stock,
namely, mixes for making soup; Preparations for making soup; Soup mixes; Hot pot soup; Broth used for cooking ingredients in a hot pot; Broth concentrates; Bouillon concentrates; Frozen
vegetables, namely, frozen peppers; Processed foods made from seaweed, namely, seaweed paste, powdered seaweed; Pickles; Sweet pickles; Spreads based on milk products, namely, cheese spread; Chili pepper jelly; Processed chili
pepper; Canned chili pepper; Chili pepper puree; Ready-made mix consisting primarily of fish and/or vegetables
seasoned with sugar, salt, and/or vinegar for making rice dishes; Soup stock; Ready-made seasoned mix consisting primarily of fish
and/or vegetables with other added ingredients, flavored with sugar, salt, vinegar, and/or other seasonings, for making rice dishes; Ready-made seasoned mix
consisting primarily of fish and/or vegetables flavored with sugar, salt, vinegar, and/or other seasonings, namely soysauce for making rice dishes; Ready- made mix
consisting primarily of meat, seafood and/or vegetables seasoned with soy sauce for making rice dishes; Dried flakes of fish, meat, vegetables or seaweed
and/or other ingredients for rice balls; Dried flakes of fish, meat, vegetables or seaweed and/or sesame, for rice balls; Dried flakes of fish, meat, vegetables or seaweed and/or other ingredients for cooked rice with hot water (ochazuke-no-moto); Dried flakes of fish,
meat, vegetables or seaweed and/or sesame, for cooked rice with hot water (ochazuke-no-moto); Potato chips |
FINAL DESCRIPTION |
Edible oils and fats; Milk products, namely, milk products excluding ice cream, ice milk and frozen yogurt; milk curd; Processed meat;
Prepared meals consisting primarily of meat; Prepared meals consisting primarily of processed meat; Kits comprised of ingredients being primarily meat for cooking hot pot meat meals; Kits comprised
of ingredients being primarily processed meat for cooking hot pot meat meals; Processed seafood; Prepared meals consisting primarily of seafood; Prepared meals consisting primarily of seaweed;
Vegetable salads; Fruit salads; Other salads, namely, garden salads, legume salads, taco salad, potato salad, chicken salad; Jams; Peanut butter; Peanut spread; Processed vegetables and fruits;
Prepared meals consisting primarily of vegetables; Prepared meals consisting primarily of fruits; Prepared meals consisting primarily of preserved pulses; Kits comprised of ingredients with the
combination of meat and processed vegetables for hot pot cooking; Kits comprised of ingredients with the combination of processed meat products and processed vegetables for hot pot cooking; Fried
tofu pieces (abura-age); Freeze-dried tofu pieces (kohri-dofu); Jelly made from devils' tongue root (konnyaku); Soya milk; Tofu; Egg tofu (tamago dofu); Sesame dofu, namely, crushed sesame seeds
boiled in water and chilled like tofu (goma dofu), not for use as seasonings; Walnut dofu, namely, a custard-like dish made of ground walnuts; Peanut dofu, namely, a custard-like dish made of ground
peanuts; Fermented soybeans (natto); Soy pulp, namely, okara; Tofu skin; Prepared meals consisting primarily of fried tofu pieces (abura-age); Prepared meals consisting primarily of tofu; Prepared
meals consisting primarily of jelly made from devils' tongue root (konnyaku); Prepared meals consisting primarily of soy pulp in the nature of okara; Prepared meals consisting primarily of fermented
soybeans (natto); Pre-cooked curry stew, stew and soup mixes; Stew; Soups; Mixes for making soup for hot pot dishes; Soups for hot pot dishes; Mixes for making hot pot dishes composed primarily of
vegetables; Mixes for making instant or pre-cooked miso soup; Instant miso soup; pre-cooked miso soup; Frozen vegetables; Frozen fruits; Processed eggs; Dried flakes of laver for sprinkling on rice
in hot water (ochazuke- nori); Dried flakes of fish, meat, vegetables or seaweed (Furi-kake) for onigiri (rice balls); Dried flakes of fish, meat, vegetables or seaweed (furi-kake); Side-dish made of
fermented soybean (Name-mono); Preserved pulses; Margarine; Butter; Cream; Milk beverages, milk predominating; Fish, preserved; Meat, preserved; Blocks of boiled, smokied and then dried bonitos
(Katsuobushi); Dried pieces of agar jelly (Kanten); Flakes of dried fish meat (Kezuri-bushi); Fish meal for human consumption; Edible shavings of dried kelp (Tororo-kombu); Sheets of dried laver
(Hoshi-nori); Dried brown algae (Hoshi-hijiki); Dried edible seaweed (Hoshiwakame); Toasted sheets of laver (Yaki-nori); Pickled fruits; Dried fruits; Dried vegetables; Dried beans; Vegetable juices
for cooking; Marmalade; Pickled vegetables; Nuts, prepared; Fruit spread; Vegetable-based spread; Bean spread; Nut-based spread; Freeze-dried vegetables; Freeze-dried fruits; Freeze-dried beans;
Tomato puree; Tomato paste; Vegetable puree; Vegetable paste; Fruit puree; Pressed fruit paste; Bean puree; Bean paste; Peanut puree; Peanut paste; Fruit, preserved; Vegetables, preserved; Beans,
preserved; Nut, preserved; Ready-made mix consisting primarily of fish and/or vegetables with other added ingredients, namely, rice and prepared fish and/or vegetables, all for use in making gomoku
chirashi sushi; Edible seaweed, namely, dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); Broth; Bouillon; Powdered soup stock, namely, mixes for making soup; Preparations
for making soup; Soup mixes; Hot pot soup; Broth used for cooking ingredients in a hot pot; Broth concentrates; Bouillon concentrates; Frozen vegetables, namely, frozen peppers; Processed foods made
from seaweed, namely, seaweed paste, powdered seaweed; Pickles; Sweet pickles; Spreads based on milk products, namely, cheese spread; Chili pepper jelly; Processed chili pepper; Canned chili pepper;
Chili pepper puree; Ready-made mix consisting primarily of fish and/or vegetables seasoned with sugar, salt, and/or vinegar for making rice dishes; Soup stock; Ready-made seasoned mix consisting
primarily of fish and/or vegetables flavored with sugar, salt, vinegar, and/or other seasonings, namely soysauce for making rice dishes; Ready- made mix consisting primarily of meat, seafood and/or
vegetables seasoned with soy sauce for making rice dishes; Dried flakes of fish, meat, vegetables or seaweed and/or sesame, for rice balls; Dried flakes of fish, meat, vegetables or seaweed and/or
sesame, for cooked rice with hot water (ochazuke-no-moto); Potato chips |
FILING BASIS |
Section 1(b) |
FILING BASIS |
Section 44(d) |
FOREIGN APPLICATION NUMBER |
2018-002905 |
FOREIGN APPLICATION COUNTRY |
Japan |
FOREIGN FILING DATE |
01/11/2018 |
INTENT TO
PERFECT 44(d)
|
At this time, the applicant intends to rely on Section 44(e) as a basis for registration and requests that the application be suspended to await
the submission of the foreign registration. If ultimately the applicant does not rely on §44(e) as a basis for registration, a valid claim of priority may be retained. |
FILING BASIS |
Section 44(e) |
FOREIGN REGISTRATION NUMBER |
6087332 |
FOREIGN REGISTRATION
COUNTRY |
Japan |
FOREIGN REGISTRATION
DATE |
10/05/2018 |
FOREIGN EXPIRATION DATE |
10/05/2028 |
GOODS AND/OR SERVICES SECTION (030)(current) |
INTERNATIONAL CLASS |
030 |
DESCRIPTION |
Confectionery, namely, baked confectionery in the nature of brownies, muffins, scones, cookies, cakes; pudding; frozen confectionery;
bread and buns; Sandwiches; Steamed buns stuffed with minced meat (Chuka-manjuh); Hamburger sandwiches; Pizzas; Hot dogs sandwiches; Meat pies; Vinegar; Sushi vinegar; Powdered sushi vinegar;
Seasonings for sushi, namely, sauce for sushi, seasoning for rice for sushi; Seasoning vinegar; Soy sauce containing citrus juice or vinegar (ponzu); Seasoned soy sauce; Seasoning mixes for soup
broth; Seasoning for noodles; Marinades; Seasoning for hot pot dishes; Seasoning for hot boiled dishes; Seasoning for stewed cooking; Seasoning for pickles; Sauces for hot pot dishes; Sauces for rice
bowl dishes (donburi); Seasoning, namely, golden syrup, corn syrup, glutinous starch syrup; Spices; Processed grains; Chinese stuffed dumplings (gyoza, cooked); Chinese steamed dumplings (shumai,
cooked); Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Prepared boxed lunch of rice, with added meat, fish or vegetables; Ravioli; Onigiri (rice balls); Cooked rice;
Steamed rice with red beans; Okowa (steamed glutinous rice); Prepared gruel of oatmeal or rice; Prepared rice gruel (zosui); Prepared boiled rice seasoned with soy sauce and mixed with meat or
seafood and savory vegetables (takikomi-gohan); Prepared rice, meat, and vegetables boiled together in a small kama cooking pot (kamameshi); Prepared pilaf; Prepared yakimeshi (fried rice); Noodle
based prepared meals; Prepared meals consisting primarily of rice with curry; Prepared donburi (rice bowl dishes); Prepared meals consisting primarily of wheat, barley, rice or corn; Instant
confectionery mixes, namely, instant pudding mixes, instant doughnut mixes, instant pancake mixes; Pasta sauce; Tea; Coffee; Cocoa (roasted, powdered, granulated, or in drinks); Ice cream mixes:
Sherbet mixes; Chocolate spread; Gluten addititves for culinary purposes; Flour; Prepared coffee and coffee-based beverages; Prepared cocoa and cocoa-based beverages; Sauces; Seasoning; Dipping
sauce; Salad dressings; Soya bean paste; Mayonnaise; Chutneys; Tomato sauce; Sugar; Honey; Cooking salt; Roasted and ground sesame seeds for use as seasonings; Umami seasonings; Preparations made
from wheat barley, rice, or corn, namely, cereal paste, cereal spread, cereal-based snack bars, corn paste, corn spread, corn-based snack bars; Cereal bars; Noodles; Almond paste; Piccalilli; Fruit
coulis; Relish; Japanese arrowroot starch noodles (kuzukiri); Flavorings, other than essential oils, for beverages, cakes, cheeses, soups, butter; Powdered sauce mix, namely, powdered salad dressing;
Gelled sauce, namely, gelled salad dressing; Browning sauce for cooking; Seasoning mixes; Ready- made sauce; Powdered sauce base; Flavorings, other than essential oils, for hot pot dishes (nabemono);
Basting sauce; Sesame sauce; Powdered sushi seasoning mixes; Seasoned vinegar; Citrus seasoned soy sauce (ponzu); Ponzu citrus seasoning; Soy sauce; Ketchup; Salad dressings containing cream;
Mustard; Seasonings in the nature of wine powder; Sweet seasoning; Fermented seasonings; Citrus seasoning; Dried starch noodles (harusame); Glass noodles; Seasoning for cooked rice with hot water
(seasoning mixes for ochazuke); Seasonings containing collagen for hot soup dishes; Ice cream, ice milk, and frozen yogurt; Prepared curry, namely, curry pastes, curry sauce, curry as a spice mixture
only, curry powder; Mixes for making gomoku-zushi; Mixes for making chirashi-zushi; Mixes for making Chinese congee; Mixes for making Kamameshi; Mixes for making Maze gohan; Protein for human
consumption, namely, soya bean paste with added protein, quinoa-based food bars with added protein, grain-based food bars with added protein, Japanese arrowroot powder for food (kudzu-ko); Spreads
based on milk products, namely, caramel spread |
FILING BASIS |
Section 1(b) |
FILING BASIS |
Section 44(d) |
FOREIGN APPLICATION NUMBER |
2018-002905 |
FOREIGN APPLICATION COUNTRY |
Japan |
FOREIGN FILING DATE |
01/11/2018 |
FILING BASIS |
Section 44(e) |
FOREIGN REGISTRATION NUMBER |
6087332 |
FOREIGN REGISTRATION
COUNTRY |
Japan |
FOREIGN REGISTRATION
DATE |
10/05/2018 |
FOREIGN EXPIRATION DATE |
10/05/2028 |
GOODS AND/OR SERVICES SECTION (030)(proposed) |
INTERNATIONAL CLASS |
030 |
TRACKED TEXT DESCRIPTION |
Confectionery, namely, baked confectionery in the nature of brownies, muffins, scones, cookies, cakes;
pudding; frozen confectionery; bread and buns; Sandwiches; Steamed buns
stuffed with minced meat (Chuka-manjuh); Hamburger sandwiches; Pizzas; Hot dogs sandwiches; Meat pies; Vinegar; Sushi vinegar; Powdered sushi vinegar; Seasonings for sushi,
namely, sauce for sushi, seasoning for rice for sushi; Seasoning vinegar; Soy sauce containing citrus juice or vinegar (ponzu);
Seasoned soy sauce; Seasoning mixes for soup broth; Seasoning for noodles; Marinades;
Seasoning for hot pot dishes; Seasoning for hot boiled dishes; Seasoning for stewed cooking; Seasoning for pickles; Sauces for hot pot dishes; Sauces for rice bowl dishes (donburi); Seasoning, namely,
golden syrup, corn syrup, glutinous starch syrup; Spices; Processed grains; Chinese stuffed dumplings (gyoza,
cooked); Chinese steamed dumplings (shumai, cooked); Sushi; Fried balls of batter mix with small pieces of octopus
(Takoyaki); Prepared boxed lunch of rice, with added meat, fish or vegetables; Ravioli; Onigiri (rice balls);
Cooked rice; Steamed rice with red beans; Okowa (steamed glutinous rice); Prepared gruel of
oatmeal or rice; Prepared rice gruel (zosui); Prepared boiled rice seasoned with soy sauce and mixed with meat or seafood and savory vegetables
(takikomi-gohan); Prepared rice, meat, and vegetables boiled together in a small kama cooking pot (kamameshi); Prepared pilaf;
Prepared yakimeshi (fried rice); Noodle based prepared meals; Prepared meals consisting primarily of rice with
curry; Prepared donburi (rice bowl dishes); Prepared meals consisting primarily of wheat, barley, rice or corn; Instant confectionery mixes, namely, instant pudding mixes, instant doughnut mixes, instant pancake mixes; Pasta sauce; Tea;
Coffee; Cocoa (roasted, powdered, granulated, or in drinks); Cocoa; Ice cream mixes: Sherbet mixes; Ice cream mixes; Sherbet mixes; Gluten addititves for culinary purposes; Chocolate spread; Gluten additives for culinary purposes; Flour; Prepared coffee and coffee-based beverages; Prepared cocoa and cocoa-based beverages; Sauces; Seasoning; Dipping sauce; Salad dressings; Soya bean paste;
Mayonnaise; Chutneys; Tomato sauce; Sugar; Honey;
Cooking salt; Roasted and ground sesame seeds for use as seasonings; Umami seasonings; Preparations made from wheat barley, rice, or corn, namely, cereal paste, cereal spread, cereal-based snack bars, corn paste, corn spread, corn-based snack bars; Cereal bars; Noodles; Almond paste; Piccalilli; Fruit coulis;
Relish; Japanese arrowroot starch noodles (kuzukiri); Flavorings, other than essential oils, for beverages, cakes,
cheeses, soups, butter; Powdered sauce mix, namely, powdered salad dressing; Gelled sauce, namely, gelled salad dressing; Browning sauce for cooking; Seasoning mixes; Ready- made sauce; Powdered sauce base; Flavorings, other than essential oils, for hot pot dishes (nabemono); Basting sauce; Sesame sauce; Powdered sushi seasoning mixes; Seasoned vinegar; Citrus seasoned soy sauce (ponzu); Ponzu citrus
seasoning; Soy sauce; Ketchup; Salad dressings containing cream; Mustard;
Seasonings in the nature of wine powder; Sweet seasoning; Fermented seasonings; Citrus
seasoning; Dried starch noodles (harusame); Glass noodles; Seasoning for cooked rice with hot water (seasoning
mixes for ochazuke); Seasonings containing collagen for hot soup dishes; Ice cream, ice milk, and frozen yogurt; Prepared curry, namely, curry pastes, curry sauce, curry as a spice mixture only, curry powder; Mixes for making gomoku-zushi; Mixes
for making chirashi-zushi; Mixes for making Chinese congee; Mixes for making Kamameshi; Protein for
human consumption, namely, soya bean paste with added protein, quinoa-based food bars with added protein, grain-based food bars with added protein, Japanese arrowroot powder for food
(kudzu-ko); Mixes for making Maze gohan; Protein for human consumption, namely, soya bean paste with added protein, quinoa-based
food bars with added protein, grain-based food bars with added protein; Japanese arrowroot powder for food (kudzu-ko); Spreads based
on milk products, namely, caramel spread |
FINAL DESCRIPTION |
Confectionery, namely, baked confectionery in the nature of brownies, muffins, scones, cookies, cakes; pudding; frozen confectionery;
bread and buns; Sandwiches; Steamed buns stuffed with minced meat (Chuka-manjuh); Hamburger sandwiches; Pizzas; Hot dogs sandwiches; Meat pies; Vinegar; Sushi vinegar; Powdered sushi vinegar;
Seasonings for sushi, namely, sauce for sushi, seasoning for rice for sushi; Seasoning vinegar; Soy sauce containing citrus juice or vinegar (ponzu); Seasoned soy sauce; Seasoning mixes for soup
broth; Seasoning for noodles; Marinades; Seasoning for hot pot dishes; Seasoning for hot boiled dishes; Seasoning for stewed cooking; Seasoning for pickles; Sauces for hot pot dishes; Sauces for rice
bowl dishes (donburi); Seasoning, namely, golden syrup, corn syrup, glutinous starch syrup; Spices; Processed grains; Chinese stuffed dumplings (gyoza, cooked); Chinese steamed dumplings (shumai,
cooked); Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Prepared boxed lunch of rice, with added meat, fish or vegetables; Ravioli; Onigiri (rice balls); Cooked rice;
Steamed rice with red beans; Okowa (steamed glutinous rice); Prepared gruel of oatmeal or rice; Prepared rice gruel (zosui); Prepared boiled rice seasoned with soy sauce and mixed with meat or
seafood and savory vegetables (takikomi-gohan); Prepared rice, meat, and vegetables boiled together in a small kama cooking pot (kamameshi); Prepared pilaf; Prepared yakimeshi (fried rice); Noodle
based prepared meals; Prepared meals consisting primarily of rice with curry; Prepared donburi (rice bowl dishes); Prepared meals consisting primarily of wheat, barley, rice or corn; Instant
confectionery mixes, namely, instant pudding mixes, instant doughnut mixes, instant pancake mixes; Pasta sauce; Tea; Coffee; Cocoa; Ice cream mixes; Sherbet mixes; Chocolate spread; Gluten additives
for culinary purposes; Flour; Prepared coffee and coffee-based beverages; Prepared cocoa and cocoa-based beverages; Sauces; Seasoning; Dipping sauce; Salad dressings; Soya bean paste; Mayonnaise;
Chutneys; Tomato sauce; Sugar; Honey; Cooking salt; Roasted and ground sesame seeds for use as seasonings; Umami seasonings; Preparations made from wheat barley, rice, or corn, namely, cereal paste,
cereal spread, cereal-based snack bars, corn paste, corn spread, corn-based snack bars; Cereal bars; Noodles; Almond paste; Piccalilli; Fruit coulis; Relish; Japanese arrowroot starch noodles
(kuzukiri); Flavorings, other than essential oils, for beverages, cakes, cheeses, soups, butter; Powdered sauce mix, namely, powdered salad dressing; Gelled sauce, namely, gelled salad dressing;
Browning sauce for cooking; Seasoning mixes; Ready- made sauce; Powdered sauce base; Flavorings, other than essential oils, for hot pot dishes (nabemono); Basting sauce; Sesame sauce; Powdered sushi
seasoning mixes; Seasoned vinegar; Citrus seasoned soy sauce (ponzu); Ponzu citrus seasoning; Soy sauce; Ketchup; Salad dressings containing cream; Mustard; Seasonings in the nature of wine powder;
Sweet seasoning; Fermented seasonings; Citrus seasoning; Dried starch noodles (harusame); Glass noodles; Seasoning for cooked rice with hot water (seasoning mixes for ochazuke); Seasonings containing
collagen for hot soup dishes; Ice cream, ice milk, and frozen yogurt; Prepared curry, namely, curry pastes, curry sauce, curry as a spice mixture only, curry powder; Mixes for making gomoku-zushi;
Mixes for making chirashi-zushi; Mixes for making Chinese congee; Mixes for making Kamameshi; Mixes for making Maze gohan; Protein for human consumption, namely, soya bean paste with added protein,
quinoa-based food bars with added protein, grain-based food bars with added protein; Japanese arrowroot powder for food (kudzu-ko); Spreads based on milk products, namely, caramel spread |
FILING BASIS |
Section 1(b) |
FILING BASIS |
Section 44(d) |
FOREIGN APPLICATION NUMBER |
2018-002905 |
FOREIGN APPLICATION COUNTRY |
Japan |
FOREIGN FILING DATE |
01/11/2018 |
INTENT TO
PERFECT 44(d)
|
At this time, the applicant intends to rely on Section 44(e) as a basis for registration and requests that the application be suspended to await
the submission of the foreign registration. If ultimately the applicant does not rely on §44(e) as a basis for registration, a valid claim of priority may be retained. |
FILING BASIS |
Section 44(e) |
FOREIGN REGISTRATION NUMBER |
6087332 |
FOREIGN REGISTRATION
COUNTRY |
Japan |
FOREIGN REGISTRATION
DATE |
10/05/2018 |
FOREIGN EXPIRATION DATE |
10/05/2028 |
GOODS AND/OR SERVICES SECTION (032)(no change) |
GOODS AND/OR SERVICES SECTION (033)(current) |
INTERNATIONAL CLASS |
033 |
DESCRIPTION |
Distilled rice spirits (awamori); Japanese white liquor (Shochu); Japanese sweet rice-based mixed liquor (Shiro-zake); Sake; Japanese
regenerated liquor (naoshi); Japanese Shochu-based mixed liquor (Mirin); Western liquors namely, vodka, rum, whiskey; Alcoholic fruit beverages; Wine; Cooking wine; Chinese brewed, white, mixed
liquors; Flavored liquors; Distilled alcoholic liquor; Seasoning in the nature of wine for seasoning for culinary purposes; Seasoning in the nature of sake for seasoning for culinary purposes;
Seasoning in the nature of western liquors for seasoning for culinary purposes; Seasoning in the nature of Chinese liquors for seasoning for culinary purposes |
FILING BASIS |
Section 1(b) |
FILING BASIS |
Section 44(d) |
FOREIGN APPLICATION NUMBER |
2018-002905 |
FOREIGN APPLICATION COUNTRY |
Japan |
FOREIGN FILING DATE |
01/11/2018 |
FILING BASIS |
Section 44(e) |
FOREIGN REGISTRATION NUMBER |
6087332 |
FOREIGN REGISTRATION
COUNTRY |
Japan |
FOREIGN REGISTRATION
DATE |
10/05/2018 |
FOREIGN EXPIRATION DATE |
10/05/2028 |
GOODS AND/OR SERVICES SECTION (033)(proposed) |
INTERNATIONAL CLASS |
033 |
TRACKED TEXT DESCRIPTION |
Distilled rice spirits (awamori); Japanese white liquor (Shochu); Japanese sweet rice-based mixed liquor (Shiro-zake); Sake; Japanese regenerated liquor (naoshi); Japanese
Shochu-based mixed liquor (Mirin); Western liquors namely, vodka, rum, whiskey; Alcoholic fruit beverages; Wine; Cooking wine; Chinese brewed, white, mixed liquors; Flavored liquors; Distilled alcoholic liquor; Seasoning in the nature of wine for seasoning for culinary purposes; Seasoning in the nature of sake for
seasoning for culinary purposes; Seasoning in the nature of western liquors for seasoning for culinary purposes; Seasoning in the nature of western liquors for seasoning for culinary purposes, namely, wine, brandy, whiskey, spirits; Seasoning in the nature of
Chinese liquors for seasoning for culinary purposes; Seasoning in the nature of Chinese liquors for seasoning for culinary purposes, namely, Shaoxing rice
wine |
FINAL DESCRIPTION |
Distilled rice spirits (awamori); Japanese white liquor (Shochu); Japanese sweet rice-based mixed liquor (Shiro-zake); Sake; Japanese
regenerated liquor (naoshi); Japanese Shochu-based mixed liquor (Mirin); Western liquors namely, vodka, rum, whiskey; Alcoholic fruit beverages; Wine; Cooking wine; Chinese brewed, white, mixed
liquors; Flavored liquors; Distilled alcoholic liquor; Seasoning in the nature of wine for seasoning for culinary purposes; Seasoning in the nature of sake for seasoning for culinary purposes;
Seasoning in the nature of western liquors for seasoning for culinary purposes, namely, wine, brandy, whiskey, spirits; Seasoning in the nature of Chinese liquors for seasoning for culinary purposes,
namely, Shaoxing rice wine |
FILING BASIS |
Section 1(b) |
FILING BASIS |
Section 44(d) |
FOREIGN APPLICATION NUMBER |
2018-002905 |
FOREIGN APPLICATION COUNTRY |
Japan |
FOREIGN FILING DATE |
01/11/2018 |
INTENT TO
PERFECT 44(d)
|
At this time, the applicant intends to rely on Section 44(e) as a basis for registration and requests that the application be suspended to await
the submission of the foreign registration. If ultimately the applicant does not rely on §44(e) as a basis for registration, a valid claim of priority may be retained. |
FILING BASIS |
Section 44(e) |
FOREIGN REGISTRATION NUMBER |
6087332 |
FOREIGN REGISTRATION
COUNTRY |
Japan |
FOREIGN REGISTRATION
DATE |
10/05/2018 |
FOREIGN EXPIRATION DATE |
10/05/2028 |
GOODS AND/OR SERVICES SECTION (043)(no change) |
ADDITIONAL STATEMENTS SECTION |
MISCELLANEOUS STATEMENT |
Applicant notes that the Examiner has objected to several goods in the ID as being beyond the scope of the Japanese registrations previously
submitted. Applicant is attaching hereto two tables indicating where each of the goods objected to by the Examiner can be found in each of the corresponding Japanese registrations. Accordingly,
Applicant respectfully requests that this objection be withdrawn and the application be approved for publication with all of the goods. |
MISCELLANEOUS FILE NAME(S) |
ORIGINAL PDF FILE |
mis-1086160243-20190731095057923561_._ZENB_CLARIFICATION_1.pdf |
CONVERTED PDF FILE(S)
(2 pages) |
\\TICRS\EXPORT17\IMAGEOUT17\880\004\88000438\xml10\ROA0002.JPG |
|
\\TICRS\EXPORT17\IMAGEOUT17\880\004\88000438\xml10\ROA0003.JPG |
ORIGINAL PDF FILE |
mis-1086160243-20190731095057923561_._ZENB_CLARIFICATION_2.pdf |
CONVERTED PDF FILE(S)
(1 page) |
\\TICRS\EXPORT17\IMAGEOUT17\880\004\88000438\xml10\ROA0004.JPG |
SIGNATURE SECTION |
RESPONSE SIGNATURE |
/lsl/ |
SIGNATORY'S NAME |
Lindsey S. Leibowitz |
SIGNATORY'S POSITION |
Attorney for Applicant, NYS Bar Member |
SIGNATORY'S PHONE NUMBER |
914-723-4300 |
DATE SIGNED |
07/31/2019 |
AUTHORIZED SIGNATORY |
YES |
FILING INFORMATION SECTION |
SUBMIT DATE |
Wed Jul 31 11:09:17 EDT 2019 |
TEAS STAMP |
USPTO/ROA-XXX.X.XXX.XXX-2
0190731110917092459-88000
438-620825b689bc78a96d92f
6c53e454ecaec27f9b74f42f2
8b35d2da3bbcf5039fb-N/A-N
/A-20190731095057923561 |
Under the Paperwork Reduction Act of 1995 no persons are required to respond to a collection of information unless it displays a valid OMB control number.
PTO Form 1957 (Rev 10/2011) |
OMB No. 0651-0050 (Exp 09/20/2020) |
Response to Office Action
To the Commissioner for Trademarks:
Application serial no.
88000438 ZENB(Standard Characters, see http://uspto.report/TM/88000438/mark.png) has been amended as follows:
CLASSIFICATION AND LISTING OF GOODS/SERVICES
Applicant proposes to amend the following class of goods/services in the application:
Current: Class 029 for Edible oils and fats; Milk products, namely, milk products excluding ice cream, ice milk and frozen yogurt; milk curd; Processed meat; Prepared meals consisting
primarily of meat; Prepared meals consisting primarily of processed meat; Kits comprised of ingredients being primarily meat for cooking hot pot meat meals; Kits comprised of ingredients being
primarily processed meat for cooking hot pot meat meals; Processed seafood; Prepared meals consisting primarily of seafood; Prepared meals consisting primarily of seaweed; Vegetable salads; Fruit
salads; Other salads, namely, garden salads, legume salads, taco salad, potato salad, chicken salad; Jams; Peanut butter; Peanut spread; Processed vegetables and fruits; Prepared meals consisting
primarily of vegetables; Prepared meals consisting primarily of fruits; Prepared meals consisting primarily of preserved pulses; Kits comprised of ingredients with the combination of meat and
processed vegetables for hot pot cooking; Kits comprised of ingredients with the combination of processed meat products and processed vegetables for hot pot cooking; Fried tofu pieces (abura-age);
Freeze-dried tofu pieces (kohri-dofu); Jelly made from devils' tongue root (konnyaku); Soya milk; Tofu; Egg tofu (tamago dofu); Sesame dofu, namely, crushed sesame seeds boiled in water and chilled
like tofu (goma dofu), not for use as seasonings; Walnut dofu, namely, a custard-like dish made of ground walnuts; Peanut dofu, namely, a custard-like dish made of ground peanuts; Fermented soybeans
(natto); Soy pulp, namely, okara; Tofu skin; Prepared meals consisting primarily of fried tofu pieces (abura-age); Prepared meals consisting primarily of tofu; Prepared meals consisting primarily of
jelly made from devils' tongue root (konnyaku); Prepared meals consisting primarily of soy pulp in the nature of okara; Prepared meals consisting primarily of fermented soybeans (natto); Pre-cooked
curry stew, stew and soup mixes; Stew; Soups; Mixes for making soup for hot pot dishes; Soups for hot pot dishes; Mixes for making hot pot dishes composed primarily of vegetables; Mixes for making
instant or pre-cooked miso soup; Instant miso soup; pre-cooked miso soup; Frozen vegetables; Frozen fruits; Processed eggs; Dried flakes of laver for sprinkling on rice in hot water (ochazuke- nori);
Dried flakes of fish, meat, vegetables or seaweed (Furi-kake) for onigiri (rice balls); Dried flakes of fish, meat, vegetables or seaweed (furi-kake); Side-dish made of fermented soybean (Name-mono);
Preserved pulses; Margarine; Butter; Cream; Milk beverages, milk predominating; Fish, preserved; Meat, preserved; Blocks of boiled, smokied and then dried bonitos (Katsuobushi); Dried pieces of agar
jelly (Kanten); Flakes of dried fish meat (Kezuri-bushi); Fish meal for human consumption; Edible shavings of dried kelp (Tororo-kombu); Sheets of dried laver (Hoshi-nori); Dried brown algae
(Hoshi-hijiki); Dried edible seaweed (Hoshiwakame); Toasted sheets of laver (Yaki-nori); Pickled fruits; Dried fruits; Dried vegetables; Dried beans; Vegetable juices for cooking; Marmalade; Pickled
vegetables; Nuts, prepared; Fruit spread; Vegetable-based spread; Bean spread; Nut-based spread; Freeze-dried vegetables; Freeze-dried fruits; Freeze-dried beans; Tomato puree; Tomato paste;
Vegetable puree; Vegetable paste; Fruit puree; Pressed fruit paste; Bean puree; Bean paste; Peanut puree; Peanut paste; Fruit, preserved; Vegetables, preserved; Beans, preserved; Nut, preserved;
Ready-made mix consisting primarily of fish and/or vegetables with other added ingredients, namely, rice and prepared fish and/or vegetables, all for use in making gomoku chirashi sushi; Edible
seaweed, namely, dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); Broth; Bouillon; Powdered soup stock, namely, mixes for making soup; Preparations for making soup; Soup
mixes; Hot pot soup; Broth used for cooking ingredients in a hot pot; Broth concentrates; Bouillon concentrates; Frozen vegetables, namely, frozen peppers; Processed foods made from seaweed, namely,
seaweed paste, powdered seaweed; Pickles; Sweet pickles; Spreads based on milk products, namely, cheese spread; Chili pepper jelly; Processed chili pepper; Canned chili pepper; Chili pepper puree;
Ready-made mix consisting primarily of fish and/or vegetables seasoned with sugar, salt, and/or vinegar for making rice dishes; Soup stock; Ready-made seasoned mix consisting primarily of fish and/or
vegetables with other added ingredients, flavored with sugar, salt, vinegar, and/or other seasonings, for making rice dishes; Ready- made mix consisting primarily of meat, seafood and/or vegetables
seasoned with soy sauce for making rice dishes; Dried flakes of fish, meat, vegetables or seaweed and/or other ingredients for rice balls; Dried flakes of fish, meat, vegetables or seaweed and/or
other ingredients for cooked rice with hot water (ochazuke-no-moto); Potato chips
Original Filing Basis:
Filing Basis: Section 1(b), Intent to Use: For a trademark or service mark application: As of the application filing date, the applicant had a bona fide intention, and was
entitled, to use the mark in commerce on or in connection with the identified goods/services in the application.
For a collective trademark, collective service mark, or collective membership
mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by members
on or in connection with the identified goods/services/collective membership organization.
For a certification mark application: As of the application filing date, the applicant had a
bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by authorized users in connection with the identified goods/services, and the applicant will
not engage in the production or marketing of the goods/services to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods/services that
meet the certification standards of the applicant.
Filing Basis: Section 44(d), Priority based on foreign filing: For a trademark or service mark application: As of the application filing date, the applicant had a bona fide
intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services, and asserts a claim of priority based upon a foreign application.
For a
collective trademark, collective service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to
exercise legitimate control over the use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization, and asserts a claim of priority
based upon a foreign application.
For a certification application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate
control over the use of the mark in commerce by authorized users in connection with the identified goods/services, the applicant will not engage in the production or marketing of the goods/services
to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods or services that meet the certification standards of the applicant, and the
applicant asserts a claim of priority based upon a foreign application. Claim of priority is based on[ Japan application number 2018-002905 filed 01/11/2018]. 15 U.S.C.Section 1126(d), as
amended.
Filing Basis: Section 44(e), Based on Foreign Registration: For all applications: The applicant attaches a copy of [ Japan registration number 6087332 registered 10/05/2018 with
a renewal date of __________ and an expiration date of 10/05/2028 ], and translation thereof, if appropriate.
For a trademark or service mark application: As of the application filing
date, the applicant had a bona fide intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services.
For a collective trademark, collective
service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the
use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization.
For a certification mark application: As of the
application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by authorized users on or in connection with
the identified goods/services, and the applicant will not engage in the production or marketing of the goods/services to which the mark is applied, except to advertise or promote recognition of the
certification program or of the goods or services that meet the certification standards of the applicant.
Proposed:
Tracked Text Description: Edible oils and fats;
Milk products, namely, milk products excluding ice cream, ice milk and frozen yogurt;
milk curd;
Processed meat;
Prepared meals consisting primarily of meat;
Prepared meals consisting
primarily of processed meat;
Kits comprised of ingredients being primarily meat for cooking hot pot meat meals;
Kits comprised of ingredients
being primarily processed meat for cooking hot pot meat meals;
Processed seafood;
Prepared meals consisting primarily of seafood;
Prepared meals consisting primarily of seaweed;
Vegetable salads;
Fruit salads;
Other salads,
namely, garden salads, legume salads, taco salad, potato salad, chicken salad;
Jams;
Peanut butter;
Peanut
spread;
Processed vegetables and fruits;
Prepared meals consisting primarily of vegetables;
Prepared meals consisting
primarily of fruits;
Prepared meals consisting primarily of preserved pulses;
Kits comprised of ingredients with the combination of meat and
processed vegetables for hot pot cooking;
Kits comprised of ingredients with the combination of processed meat products and processed vegetables for hot pot cooking;
Fried tofu pieces (abura-age);
Freeze-dried tofu pieces (kohri-dofu);
Jelly made from devils' tongue root
(konnyaku);
Soya milk;
Tofu;
Egg tofu (tamago dofu);
Sesame dofu, namely, crushed
sesame seeds boiled in water and chilled like tofu (goma dofu), not for use as seasonings;
Walnut dofu, namely, a custard-like dish made of ground walnuts;
Peanut dofu, namely, a custard-like dish made of ground peanuts;
Fermented soybeans (natto);
Soy pulp, namely,
okara;
Tofu skin;
Prepared meals consisting primarily of fried tofu pieces (abura-age);
Prepared meals consisting
primarily of tofu;
Prepared meals consisting primarily of jelly made from devils' tongue root (konnyaku);
Prepared meals consisting primarily
of soy pulp in the nature of okara;
Prepared meals consisting primarily of fermented soybeans (natto);
Pre-cooked curry stew, stew and soup
mixes;
Stew;
Soups;
Mixes for making soup for hot pot dishes;
Soups for hot pot
dishes;
Mixes for making hot pot dishes composed primarily of vegetables;
Mixes for making instant or pre-cooked miso soup;
Instant miso soup;
pre-cooked miso soup;
Frozen vegetables;
Frozen fruits;
Processed eggs;
Dried flakes of laver for sprinkling on rice in hot water (ochazuke- nori);
Dried flakes of fish, meat, vegetables or
seaweed (Furi-kake) for onigiri (rice balls);
Dried flakes of fish, meat, vegetables or seaweed (furi-kake);
Side-dish made of fermented
soybean (Name-mono);
Preserved pulses;
Margarine;
Butter;
Cream;
Milk beverages, milk predominating;
Fish, preserved;
Meat, preserved;
Blocks of boiled, smokied and then
dried bonitos (Katsuobushi);
Dried pieces of agar jelly (Kanten);
Flakes of dried fish meat (Kezuri-bushi);
Fish
meal for human consumption;
Edible shavings of dried kelp (Tororo-kombu);
Sheets of dried laver (Hoshi-nori);
Dried
brown algae (Hoshi-hijiki);
Dried edible seaweed (Hoshiwakame);
Toasted sheets of laver (Yaki-nori);
Pickled
fruits;
Dried fruits;
Dried vegetables;
Dried beans;
Vegetable juices for
cooking;
Marmalade;
Pickled vegetables;
Nuts, prepared;
Fruit spread;
Vegetable-based spread;
Bean spread;
Nut-based spread;
Freeze-dried vegetables;
Freeze-dried fruits;
Freeze-dried beans;
Tomato puree;
Tomato paste;
Vegetable puree;
Vegetable paste;
Fruit puree;
Pressed fruit paste;
Bean
puree;
Bean paste;
Peanut puree;
Peanut paste;
Fruit, preserved;
Vegetables, preserved;
Beans, preserved;
Nut, preserved;
Ready-made mix consisting primarily of fish
and/or vegetables with other added ingredients, namely, rice and prepared fish and/or vegetables, all for use in making gomoku chirashi sushi;
Edible seaweed, namely,
dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori);
Broth;
Bouillon;
Powdered soup stock,
namely, mixes for making soup;
Preparations for making soup;
Soup mixes;
Hot pot soup;
Broth used for cooking ingredients in a hot pot;
Broth concentrates;
Bouillon concentrates;
Frozen
vegetables, namely, frozen peppers;
Processed foods made from seaweed, namely, seaweed paste, powdered seaweed;
Pickles;
Sweet pickles;
Spreads based on milk products, namely, cheese spread;
Chili pepper jelly;
Processed chili
pepper;
Canned chili pepper;
Chili pepper puree;
Ready-made mix consisting primarily of fish and/or vegetables
seasoned with sugar, salt, and/or vinegar for making rice dishes;
Soup stock;
Ready-made seasoned mix consisting primarily of fish
and/or vegetables with other added ingredients, flavored with sugar, salt, vinegar, and/or other seasonings, for making rice dishes;
Ready-made seasoned mix
consisting primarily of fish and/or vegetables flavored with sugar, salt, vinegar, and/or other seasonings, namely soysauce for making rice dishes;
Ready- made mix
consisting primarily of meat, seafood and/or vegetables seasoned with soy sauce for making rice dishes;
Dried flakes of fish, meat, vegetables or seaweed
and/or other ingredients for rice balls;
Dried flakes of fish, meat, vegetables or seaweed and/or sesame, for rice balls;
Dried flakes of fish, meat, vegetables or seaweed and/or other ingredients for cooked rice with hot water (ochazuke-no-moto);
Dried flakes of fish,
meat, vegetables or seaweed and/or sesame, for cooked rice with hot water (ochazuke-no-moto);
Potato chipsClass 029 for Edible oils and fats; Milk products, namely,
milk products excluding ice cream, ice milk and frozen yogurt; milk curd; Processed meat; Prepared meals consisting primarily of meat; Prepared meals consisting primarily of processed meat; Kits
comprised of ingredients being primarily meat for cooking hot pot meat meals; Kits comprised of ingredients being primarily processed meat for cooking hot pot meat meals; Processed seafood; Prepared
meals consisting primarily of seafood; Prepared meals consisting primarily of seaweed; Vegetable salads; Fruit salads; Other salads, namely, garden salads, legume salads, taco salad, potato salad,
chicken salad; Jams; Peanut butter; Peanut spread; Processed vegetables and fruits; Prepared meals consisting primarily of vegetables; Prepared meals consisting primarily of fruits; Prepared meals
consisting primarily of preserved pulses; Kits comprised of ingredients with the combination of meat and processed vegetables for hot pot cooking; Kits comprised of ingredients with the combination
of processed meat products and processed vegetables for hot pot cooking; Fried tofu pieces (abura-age); Freeze-dried tofu pieces (kohri-dofu); Jelly made from devils' tongue root (konnyaku); Soya
milk; Tofu; Egg tofu (tamago dofu); Sesame dofu, namely, crushed sesame seeds boiled in water and chilled like tofu (goma dofu), not for use as seasonings; Walnut dofu, namely, a custard-like dish
made of ground walnuts; Peanut dofu, namely, a custard-like dish made of ground peanuts; Fermented soybeans (natto); Soy pulp, namely, okara; Tofu skin; Prepared meals consisting primarily of fried
tofu pieces (abura-age); Prepared meals consisting primarily of tofu; Prepared meals consisting primarily of jelly made from devils' tongue root (konnyaku); Prepared meals consisting primarily of soy
pulp in the nature of okara; Prepared meals consisting primarily of fermented soybeans (natto); Pre-cooked curry stew, stew and soup mixes; Stew; Soups; Mixes for making soup for hot pot dishes;
Soups for hot pot dishes; Mixes for making hot pot dishes composed primarily of vegetables; Mixes for making instant or pre-cooked miso soup; Instant miso soup; pre-cooked miso soup; Frozen
vegetables; Frozen fruits; Processed eggs; Dried flakes of laver for sprinkling on rice in hot water (ochazuke- nori); Dried flakes of fish, meat, vegetables or seaweed (Furi-kake) for onigiri (rice
balls); Dried flakes of fish, meat, vegetables or seaweed (furi-kake); Side-dish made of fermented soybean (Name-mono); Preserved pulses; Margarine; Butter; Cream; Milk beverages, milk predominating;
Fish, preserved; Meat, preserved; Blocks of boiled, smokied and then dried bonitos (Katsuobushi); Dried pieces of agar jelly (Kanten); Flakes of dried fish meat (Kezuri-bushi); Fish meal for human
consumption; Edible shavings of dried kelp (Tororo-kombu); Sheets of dried laver (Hoshi-nori); Dried brown algae (Hoshi-hijiki); Dried edible seaweed (Hoshiwakame); Toasted sheets of laver
(Yaki-nori); Pickled fruits; Dried fruits; Dried vegetables; Dried beans; Vegetable juices for cooking; Marmalade; Pickled vegetables; Nuts, prepared; Fruit spread; Vegetable-based spread; Bean
spread; Nut-based spread; Freeze-dried vegetables; Freeze-dried fruits; Freeze-dried beans; Tomato puree; Tomato paste; Vegetable puree; Vegetable paste; Fruit puree; Pressed fruit paste; Bean puree;
Bean paste; Peanut puree; Peanut paste; Fruit, preserved; Vegetables, preserved; Beans, preserved; Nut, preserved; Ready-made mix consisting primarily of fish and/or vegetables with other added
ingredients, namely, rice and prepared fish and/or vegetables, all for use in making gomoku chirashi sushi; Edible seaweed, namely, dried flakes of laver for sprinkling on rice in hot water
(ochazuke-nori); Broth; Bouillon; Powdered soup stock, namely, mixes for making soup; Preparations for making soup; Soup mixes; Hot pot soup; Broth used for cooking ingredients in a hot pot; Broth
concentrates; Bouillon concentrates; Frozen vegetables, namely, frozen peppers; Processed foods made from seaweed, namely, seaweed paste, powdered seaweed; Pickles; Sweet pickles; Spreads based on
milk products, namely, cheese spread; Chili pepper jelly; Processed chili pepper; Canned chili pepper; Chili pepper puree; Ready-made mix consisting primarily of fish and/or vegetables seasoned with
sugar, salt, and/or vinegar for making rice dishes; Soup stock; Ready-made seasoned mix consisting primarily of fish and/or vegetables flavored with sugar, salt, vinegar, and/or other seasonings,
namely soysauce for making rice dishes; Ready- made mix consisting primarily of meat, seafood and/or vegetables seasoned with soy sauce for making rice dishes; Dried flakes of fish, meat, vegetables
or seaweed and/or sesame, for rice balls; Dried flakes of fish, meat, vegetables or seaweed and/or sesame, for cooked rice with hot water (ochazuke-no-moto); Potato chips
Filing Basis: Section 1(b), Intent to Use: For a trademark or service mark application: As of the application filing date, the applicant had a bona fide intention, and was
entitled, to use the mark in commerce on or in connection with the identified goods/services in the application.
For a collective trademark, collective service mark, or collective membership
mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by members
on or in connection with the identified goods/services/collective membership organization.
For a certification mark application: As of the application filing date, the applicant had a
bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by authorized users in connection with the identified goods/services, and the applicant will
not engage in the production or marketing of the goods/services to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods/services that
meet the certification standards of the applicant.
Filing Basis: Section 44(d), Priority based on foreign filing:For a trademark or service mark application: As of the application filing date, the applicant had a bona fide
intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services, and asserts a claim of priority based upon a foreign application.
For a
collective trademark, collective service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to
exercise legitimate control over the use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization, and asserts a claim of priority
based upon a foreign application.
For a certification mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise
legitimate control over the use of the mark in commerce by authorized users in connection with the identified goods/services, the applicant will not engage in the production or marketing of the
goods/services to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods or services that meet the certification standards of the
applicant, and the applicant asserts a claim of priority based upon a foreign application. Claim of priority is based on [ Japan application number 2018-002905 filed 01/11/2018]. 15 U.S.C.Section
1126(d), as amended.
INTENT TO PERFECT 44(d) : At this time, the applicant intends to rely on Section 44(e) as a basis for registration and requests that the application be suspended to await the submission of the
foreign registration. If ultimately the applicant does not rely on §44(e) as a basis for registration, a valid claim of priority may be retained.
Filing Basis: Section 44(e), Based on Foreign Registration:For all applications: The applicant attaches a copy of [ Japan registration number 6087332 registered 10/05/2018 with a
renewal date of __________ and an expiration date of 10/05/2028 ], and translation thereof, if appropriate, before the application may proceed to registration.
For a trademark or service mark
application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services.
For a collective trademark, collective service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was
entitled, to exercise legitimate control over the use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization.
For a
certification mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in
commerce by authorized users on or in connection with the identified goods/services, and the applicant will not engage in the production or marketing of the goods/services to which the mark is
applied, except to advertise or promote recognition of the certification program or of the goods or services that meet the certification standards of the applicant.
Applicant proposes to amend the following class of goods/services in the application:
Current: Class 030 for Confectionery, namely, baked confectionery in the nature of brownies, muffins, scones, cookies, cakes; pudding; frozen confectionery; bread and buns; Sandwiches; Steamed
buns stuffed with minced meat (Chuka-manjuh); Hamburger sandwiches; Pizzas; Hot dogs sandwiches; Meat pies; Vinegar; Sushi vinegar; Powdered sushi vinegar; Seasonings for sushi, namely, sauce for
sushi, seasoning for rice for sushi; Seasoning vinegar; Soy sauce containing citrus juice or vinegar (ponzu); Seasoned soy sauce; Seasoning mixes for soup broth; Seasoning for noodles; Marinades;
Seasoning for hot pot dishes; Seasoning for hot boiled dishes; Seasoning for stewed cooking; Seasoning for pickles; Sauces for hot pot dishes; Sauces for rice bowl dishes (donburi); Seasoning,
namely, golden syrup, corn syrup, glutinous starch syrup; Spices; Processed grains; Chinese stuffed dumplings (gyoza, cooked); Chinese steamed dumplings (shumai, cooked); Sushi; Fried balls of batter
mix with small pieces of octopus (Takoyaki); Prepared boxed lunch of rice, with added meat, fish or vegetables; Ravioli; Onigiri (rice balls); Cooked rice; Steamed rice with red beans; Okowa (steamed
glutinous rice); Prepared gruel of oatmeal or rice; Prepared rice gruel (zosui); Prepared boiled rice seasoned with soy sauce and mixed with meat or seafood and savory vegetables (takikomi-gohan);
Prepared rice, meat, and vegetables boiled together in a small kama cooking pot (kamameshi); Prepared pilaf; Prepared yakimeshi (fried rice); Noodle based prepared meals; Prepared meals consisting
primarily of rice with curry; Prepared donburi (rice bowl dishes); Prepared meals consisting primarily of wheat, barley, rice or corn; Instant confectionery mixes, namely, instant pudding mixes,
instant doughnut mixes, instant pancake mixes; Pasta sauce; Tea; Coffee; Cocoa (roasted, powdered, granulated, or in drinks); Ice cream mixes: Sherbet mixes; Chocolate spread; Gluten addititves for
culinary purposes; Flour; Prepared coffee and coffee-based beverages; Prepared cocoa and cocoa-based beverages; Sauces; Seasoning; Dipping sauce; Salad dressings; Soya bean paste; Mayonnaise;
Chutneys; Tomato sauce; Sugar; Honey; Cooking salt; Roasted and ground sesame seeds for use as seasonings; Umami seasonings; Preparations made from wheat barley, rice, or corn, namely, cereal paste,
cereal spread, cereal-based snack bars, corn paste, corn spread, corn-based snack bars; Cereal bars; Noodles; Almond paste; Piccalilli; Fruit coulis; Relish; Japanese arrowroot starch noodles
(kuzukiri); Flavorings, other than essential oils, for beverages, cakes, cheeses, soups, butter; Powdered sauce mix, namely, powdered salad dressing; Gelled sauce, namely, gelled salad dressing;
Browning sauce for cooking; Seasoning mixes; Ready- made sauce; Powdered sauce base; Flavorings, other than essential oils, for hot pot dishes (nabemono); Basting sauce; Sesame sauce; Powdered sushi
seasoning mixes; Seasoned vinegar; Citrus seasoned soy sauce (ponzu); Ponzu citrus seasoning; Soy sauce; Ketchup; Salad dressings containing cream; Mustard; Seasonings in the nature of wine powder;
Sweet seasoning; Fermented seasonings; Citrus seasoning; Dried starch noodles (harusame); Glass noodles; Seasoning for cooked rice with hot water (seasoning mixes for ochazuke); Seasonings containing
collagen for hot soup dishes; Ice cream, ice milk, and frozen yogurt; Prepared curry, namely, curry pastes, curry sauce, curry as a spice mixture only, curry powder; Mixes for making gomoku-zushi;
Mixes for making chirashi-zushi; Mixes for making Chinese congee; Mixes for making Kamameshi; Mixes for making Maze gohan; Protein for human consumption, namely, soya bean paste with added protein,
quinoa-based food bars with added protein, grain-based food bars with added protein, Japanese arrowroot powder for food (kudzu-ko); Spreads based on milk products, namely, caramel spread
Original Filing Basis:
Filing Basis: Section 1(b), Intent to Use: For a trademark or service mark application: As of the application filing date, the applicant had a bona fide intention, and was
entitled, to use the mark in commerce on or in connection with the identified goods/services in the application.
For a collective trademark, collective service mark, or collective membership
mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by members
on or in connection with the identified goods/services/collective membership organization.
For a certification mark application: As of the application filing date, the applicant had a
bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by authorized users in connection with the identified goods/services, and the applicant will
not engage in the production or marketing of the goods/services to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods/services that
meet the certification standards of the applicant.
Filing Basis: Section 44(d), Priority based on foreign filing: For a trademark or service mark application: As of the application filing date, the applicant had a bona fide
intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services, and asserts a claim of priority based upon a foreign application.
For a
collective trademark, collective service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to
exercise legitimate control over the use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization, and asserts a claim of priority
based upon a foreign application.
For a certification application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate
control over the use of the mark in commerce by authorized users in connection with the identified goods/services, the applicant will not engage in the production or marketing of the goods/services
to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods or services that meet the certification standards of the applicant, and the
applicant asserts a claim of priority based upon a foreign application. Claim of priority is based on[ Japan application number 2018-002905 filed 01/11/2018]. 15 U.S.C.Section 1126(d), as
amended.
Filing Basis: Section 44(e), Based on Foreign Registration: For all applications: The applicant attaches a copy of [ Japan registration number 6087332 registered 10/05/2018 with
a renewal date of __________ and an expiration date of 10/05/2028 ], and translation thereof, if appropriate.
For a trademark or service mark application: As of the application filing
date, the applicant had a bona fide intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services.
For a collective trademark, collective
service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the
use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization.
For a certification mark application: As of the
application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by authorized users on or in connection with
the identified goods/services, and the applicant will not engage in the production or marketing of the goods/services to which the mark is applied, except to advertise or promote recognition of the
certification program or of the goods or services that meet the certification standards of the applicant.
Proposed:
Tracked Text Description: Confectionery, namely, baked confectionery in the nature of brownies, muffins, scones, cookies, cakes;
pudding;
frozen confectionery;
bread and buns;
Sandwiches;
Steamed buns stuffed with minced meat
(Chuka-manjuh);
Hamburger sandwiches;
Pizzas;
Hot dogs sandwiches;
Meat pies;
Vinegar;
Sushi vinegar;
Powdered sushi vinegar;
Seasonings for sushi, namely, sauce for sushi,
seasoning for rice for sushi;
Seasoning vinegar;
Soy sauce containing citrus juice or vinegar (ponzu);
Seasoned soy
sauce;
Seasoning mixes for soup broth;
Seasoning for noodles;
Marinades;
Seasoning for hot
pot dishes;
Seasoning for hot boiled dishes;
Seasoning for stewed cooking;
Seasoning for pickles;
Sauces for hot pot dishes;
Sauces for rice bowl dishes (donburi);
Seasoning, namely, golden syrup, corn syrup, glutinous starch
syrup;
Spices;
Processed grains;
Chinese stuffed dumplings (gyoza, cooked);
Chinese steamed
dumplings (shumai, cooked);
Sushi;
Fried balls of batter mix with small pieces of octopus (Takoyaki);
Prepared boxed
lunch of rice, with added meat, fish or vegetables;
Ravioli;
Onigiri (rice balls);
Cooked rice;
Steamed rice with red beans;
Okowa (steamed glutinous rice);
Prepared gruel of oatmeal or rice;
Prepared
rice gruel (zosui);
Prepared boiled rice seasoned with soy sauce and mixed with meat or seafood and savory vegetables (takikomi-gohan);
Prepared rice, meat, and vegetables boiled together in a small kama cooking pot (kamameshi);
Prepared pilaf;
Prepared yakimeshi (fried
rice);
Noodle based prepared meals;
Prepared meals consisting primarily of rice with curry;
Prepared donburi (rice
bowl dishes);
Prepared meals consisting primarily of wheat, barley, rice or corn;
Instant confectionery mixes, namely, instant pudding mixes,
instant doughnut mixes, instant pancake mixes;
Pasta sauce;
Tea;
Coffee;
Cocoa (roasted, powdered, granulated, or in drinks);
Cocoa;
Ice cream mixes: Sherbet mixes;
Ice cream mixes;
Sherbet mixes;
Gluten addititves for culinary purposes;
Chocolate spread;
Gluten additives for culinary purposes;
Flour;
Prepared coffee and
coffee-based beverages;
Prepared cocoa and cocoa-based beverages;
Sauces;
Seasoning;
Dipping sauce;
Salad dressings;
Soya bean paste;
Mayonnaise;
Chutneys;
Tomato sauce;
Sugar;
Honey;
Cooking salt;
Roasted and ground
sesame seeds for use as seasonings;
Umami seasonings;
Preparations made from wheat barley, rice, or corn, namely, cereal paste, cereal spread,
cereal-based snack bars, corn paste, corn spread, corn-based snack bars;
Cereal bars;
Noodles;
Almond paste;
Piccalilli;
Fruit coulis;
Relish;
Japanese arrowroot starch noodles (kuzukiri);
Flavorings, other than essential oils, for beverages, cakes, cheeses, soups, butter;
Powdered sauce mix, namely, powdered salad dressing;
Gelled sauce, namely, gelled salad dressing;
Browning sauce for cooking;
Seasoning mixes;
Ready- made sauce;
Powdered sauce base;
Flavorings, other than essential oils, for hot pot dishes (nabemono);
Basting sauce;
Sesame sauce;
Powdered sushi seasoning mixes;
Seasoned vinegar;
Citrus seasoned soy sauce (ponzu);
Ponzu citrus seasoning;
Soy sauce;
Ketchup;
Salad dressings containing cream;
Mustard;
Seasonings in the nature of wine powder;
Sweet
seasoning;
Fermented seasonings;
Citrus seasoning;
Dried starch noodles (harusame);
Glass noodles;
Seasoning for cooked rice with hot water (seasoning mixes for ochazuke);
Seasonings containing collagen for hot soup
dishes;
Ice cream, ice milk, and frozen yogurt;
Prepared curry, namely, curry pastes, curry sauce, curry as a spice mixture only, curry
powder;
Mixes for making gomoku-zushi;
Mixes for making chirashi-zushi;
Mixes for making Chinese congee;
Mixes for making Kamameshi;
Protein for human consumption, namely, soya bean paste with added protein, quinoa-based food bars with added
protein, grain-based food bars with added protein, Japanese arrowroot powder for food (kudzu-ko);
Mixes for making Maze gohan;
Protein for human consumption, namely, soya bean paste with added protein, quinoa-based food bars with added protein, grain-based food bars with added protein;
Japanese arrowroot powder for food (kudzu-ko);
Spreads based on milk products, namely, caramel spreadClass 030 for Confectionery, namely, baked
confectionery in the nature of brownies, muffins, scones, cookies, cakes; pudding; frozen confectionery; bread and buns; Sandwiches; Steamed buns stuffed with minced meat (Chuka-manjuh); Hamburger
sandwiches; Pizzas; Hot dogs sandwiches; Meat pies; Vinegar; Sushi vinegar; Powdered sushi vinegar; Seasonings for sushi, namely, sauce for sushi, seasoning for rice for sushi; Seasoning vinegar; Soy
sauce containing citrus juice or vinegar (ponzu); Seasoned soy sauce; Seasoning mixes for soup broth; Seasoning for noodles; Marinades; Seasoning for hot pot dishes; Seasoning for hot boiled dishes;
Seasoning for stewed cooking; Seasoning for pickles; Sauces for hot pot dishes; Sauces for rice bowl dishes (donburi); Seasoning, namely, golden syrup, corn syrup, glutinous starch syrup; Spices;
Processed grains; Chinese stuffed dumplings (gyoza, cooked); Chinese steamed dumplings (shumai, cooked); Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Prepared boxed lunch
of rice, with added meat, fish or vegetables; Ravioli; Onigiri (rice balls); Cooked rice; Steamed rice with red beans; Okowa (steamed glutinous rice); Prepared gruel of oatmeal or rice; Prepared rice
gruel (zosui); Prepared boiled rice seasoned with soy sauce and mixed with meat or seafood and savory vegetables (takikomi-gohan); Prepared rice, meat, and vegetables boiled together in a small kama
cooking pot (kamameshi); Prepared pilaf; Prepared yakimeshi (fried rice); Noodle based prepared meals; Prepared meals consisting primarily of rice with curry; Prepared donburi (rice bowl dishes);
Prepared meals consisting primarily of wheat, barley, rice or corn; Instant confectionery mixes, namely, instant pudding mixes, instant doughnut mixes, instant pancake mixes; Pasta sauce; Tea;
Coffee; Cocoa; Ice cream mixes; Sherbet mixes; Chocolate spread; Gluten additives for culinary purposes; Flour; Prepared coffee and coffee-based beverages; Prepared cocoa and cocoa-based beverages;
Sauces; Seasoning; Dipping sauce; Salad dressings; Soya bean paste; Mayonnaise; Chutneys; Tomato sauce; Sugar; Honey; Cooking salt; Roasted and ground sesame seeds for use as seasonings; Umami
seasonings; Preparations made from wheat barley, rice, or corn, namely, cereal paste, cereal spread, cereal-based snack bars, corn paste, corn spread, corn-based snack bars; Cereal bars; Noodles;
Almond paste; Piccalilli; Fruit coulis; Relish; Japanese arrowroot starch noodles (kuzukiri); Flavorings, other than essential oils, for beverages, cakes, cheeses, soups, butter; Powdered sauce mix,
namely, powdered salad dressing; Gelled sauce, namely, gelled salad dressing; Browning sauce for cooking; Seasoning mixes; Ready- made sauce; Powdered sauce base; Flavorings, other than essential
oils, for hot pot dishes (nabemono); Basting sauce; Sesame sauce; Powdered sushi seasoning mixes; Seasoned vinegar; Citrus seasoned soy sauce (ponzu); Ponzu citrus seasoning; Soy sauce; Ketchup;
Salad dressings containing cream; Mustard; Seasonings in the nature of wine powder; Sweet seasoning; Fermented seasonings; Citrus seasoning; Dried starch noodles (harusame); Glass noodles; Seasoning
for cooked rice with hot water (seasoning mixes for ochazuke); Seasonings containing collagen for hot soup dishes; Ice cream, ice milk, and frozen yogurt; Prepared curry, namely, curry pastes, curry
sauce, curry as a spice mixture only, curry powder; Mixes for making gomoku-zushi; Mixes for making chirashi-zushi; Mixes for making Chinese congee; Mixes for making Kamameshi; Mixes for making Maze
gohan; Protein for human consumption, namely, soya bean paste with added protein, quinoa-based food bars with added protein, grain-based food bars with added protein; Japanese arrowroot powder for
food (kudzu-ko); Spreads based on milk products, namely, caramel spread
Filing Basis: Section 1(b), Intent to Use: For a trademark or service mark application: As of the application filing date, the applicant had a bona fide intention, and was
entitled, to use the mark in commerce on or in connection with the identified goods/services in the application.
For a collective trademark, collective service mark, or collective membership
mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by members
on or in connection with the identified goods/services/collective membership organization.
For a certification mark application: As of the application filing date, the applicant had a
bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by authorized users in connection with the identified goods/services, and the applicant will
not engage in the production or marketing of the goods/services to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods/services that
meet the certification standards of the applicant.
Filing Basis: Section 44(d), Priority based on foreign filing:For a trademark or service mark application: As of the application filing date, the applicant had a bona fide
intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services, and asserts a claim of priority based upon a foreign application.
For a
collective trademark, collective service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to
exercise legitimate control over the use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization, and asserts a claim of priority
based upon a foreign application.
For a certification mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise
legitimate control over the use of the mark in commerce by authorized users in connection with the identified goods/services, the applicant will not engage in the production or marketing of the
goods/services to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods or services that meet the certification standards of the
applicant, and the applicant asserts a claim of priority based upon a foreign application. Claim of priority is based on [ Japan application number 2018-002905 filed 01/11/2018]. 15 U.S.C.Section
1126(d), as amended.
INTENT TO PERFECT 44(d) : At this time, the applicant intends to rely on Section 44(e) as a basis for registration and requests that the application be suspended to await the submission of the
foreign registration. If ultimately the applicant does not rely on §44(e) as a basis for registration, a valid claim of priority may be retained.
Filing Basis: Section 44(e), Based on Foreign Registration:For all applications: The applicant attaches a copy of [ Japan registration number 6087332 registered 10/05/2018 with a
renewal date of __________ and an expiration date of 10/05/2028 ], and translation thereof, if appropriate, before the application may proceed to registration.
For a trademark or service mark
application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services.
For a collective trademark, collective service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was
entitled, to exercise legitimate control over the use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization.
For a
certification mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in
commerce by authorized users on or in connection with the identified goods/services, and the applicant will not engage in the production or marketing of the goods/services to which the mark is
applied, except to advertise or promote recognition of the certification program or of the goods or services that meet the certification standards of the applicant.
Applicant proposes to amend the following class of goods/services in the application:
Current: Class 033 for Distilled rice spirits (awamori); Japanese white liquor (Shochu); Japanese sweet rice-based mixed liquor (Shiro-zake); Sake; Japanese regenerated liquor (naoshi);
Japanese Shochu-based mixed liquor (Mirin); Western liquors namely, vodka, rum, whiskey; Alcoholic fruit beverages; Wine; Cooking wine; Chinese brewed, white, mixed liquors; Flavored liquors;
Distilled alcoholic liquor; Seasoning in the nature of wine for seasoning for culinary purposes; Seasoning in the nature of sake for seasoning for culinary purposes; Seasoning in the nature of
western liquors for seasoning for culinary purposes; Seasoning in the nature of Chinese liquors for seasoning for culinary purposes
Original Filing Basis:
Filing Basis: Section 1(b), Intent to Use: For a trademark or service mark application: As of the application filing date, the applicant had a bona fide intention, and was
entitled, to use the mark in commerce on or in connection with the identified goods/services in the application.
For a collective trademark, collective service mark, or collective membership
mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by members
on or in connection with the identified goods/services/collective membership organization.
For a certification mark application: As of the application filing date, the applicant had a
bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by authorized users in connection with the identified goods/services, and the applicant will
not engage in the production or marketing of the goods/services to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods/services that
meet the certification standards of the applicant.
Filing Basis: Section 44(d), Priority based on foreign filing: For a trademark or service mark application: As of the application filing date, the applicant had a bona fide
intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services, and asserts a claim of priority based upon a foreign application.
For a
collective trademark, collective service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to
exercise legitimate control over the use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization, and asserts a claim of priority
based upon a foreign application.
For a certification application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate
control over the use of the mark in commerce by authorized users in connection with the identified goods/services, the applicant will not engage in the production or marketing of the goods/services
to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods or services that meet the certification standards of the applicant, and the
applicant asserts a claim of priority based upon a foreign application. Claim of priority is based on[ Japan application number 2018-002905 filed 01/11/2018]. 15 U.S.C.Section 1126(d), as
amended.
Filing Basis: Section 44(e), Based on Foreign Registration: For all applications: The applicant attaches a copy of [ Japan registration number 6087332 registered 10/05/2018 with
a renewal date of __________ and an expiration date of 10/05/2028 ], and translation thereof, if appropriate.
For a trademark or service mark application: As of the application filing
date, the applicant had a bona fide intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services.
For a collective trademark, collective
service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the
use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization.
For a certification mark application: As of the
application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by authorized users on or in connection with
the identified goods/services, and the applicant will not engage in the production or marketing of the goods/services to which the mark is applied, except to advertise or promote recognition of the
certification program or of the goods or services that meet the certification standards of the applicant.
Proposed:
Tracked Text Description: Distilled rice spirits (awamori);
Japanese white liquor (Shochu);
Japanese sweet rice-based
mixed liquor (Shiro-zake);
Sake;
Japanese regenerated liquor (naoshi);
Japanese Shochu-based mixed liquor
(Mirin);
Western liquors namely, vodka, rum, whiskey;
Alcoholic fruit beverages;
Wine;
Cooking wine;
Chinese brewed, white, mixed liquors;
Flavored liquors;
Distilled alcoholic liquor;
Seasoning in the nature of wine for seasoning for culinary purposes;
Seasoning in the nature of sake for seasoning for culinary purposes;
Seasoning in the nature of western liquors for seasoning for culinary purposes;
Seasoning in the nature of western liquors for
seasoning for culinary purposes, namely, wine, brandy, whiskey, spirits;
Seasoning in the nature of Chinese liquors for seasoning for culinary purposes;
Seasoning in the nature of Chinese liquors for seasoning for culinary purposes, namely, Shaoxing rice wineClass 033 for Distilled rice spirits (awamori);
Japanese white liquor (Shochu); Japanese sweet rice-based mixed liquor (Shiro-zake); Sake; Japanese regenerated liquor (naoshi); Japanese Shochu-based mixed liquor (Mirin); Western liquors namely,
vodka, rum, whiskey; Alcoholic fruit beverages; Wine; Cooking wine; Chinese brewed, white, mixed liquors; Flavored liquors; Distilled alcoholic liquor; Seasoning in the nature of wine for seasoning
for culinary purposes; Seasoning in the nature of sake for seasoning for culinary purposes; Seasoning in the nature of western liquors for seasoning for culinary purposes, namely, wine, brandy,
whiskey, spirits; Seasoning in the nature of Chinese liquors for seasoning for culinary purposes, namely, Shaoxing rice wine
Filing Basis: Section 1(b), Intent to Use: For a trademark or service mark application: As of the application filing date, the applicant had a bona fide intention, and was
entitled, to use the mark in commerce on or in connection with the identified goods/services in the application.
For a collective trademark, collective service mark, or collective membership
mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by members
on or in connection with the identified goods/services/collective membership organization.
For a certification mark application: As of the application filing date, the applicant had a
bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in commerce by authorized users in connection with the identified goods/services, and the applicant will
not engage in the production or marketing of the goods/services to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods/services that
meet the certification standards of the applicant.
Filing Basis: Section 44(d), Priority based on foreign filing:For a trademark or service mark application: As of the application filing date, the applicant had a bona fide
intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services, and asserts a claim of priority based upon a foreign application.
For a
collective trademark, collective service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to
exercise legitimate control over the use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization, and asserts a claim of priority
based upon a foreign application.
For a certification mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise
legitimate control over the use of the mark in commerce by authorized users in connection with the identified goods/services, the applicant will not engage in the production or marketing of the
goods/services to which the mark is applied, except to advertise or promote recognition of the certification program or of the goods or services that meet the certification standards of the
applicant, and the applicant asserts a claim of priority based upon a foreign application. Claim of priority is based on [ Japan application number 2018-002905 filed 01/11/2018]. 15 U.S.C.Section
1126(d), as amended.
INTENT TO PERFECT 44(d) : At this time, the applicant intends to rely on Section 44(e) as a basis for registration and requests that the application be suspended to await the submission of the
foreign registration. If ultimately the applicant does not rely on §44(e) as a basis for registration, a valid claim of priority may be retained.
Filing Basis: Section 44(e), Based on Foreign Registration:For all applications: The applicant attaches a copy of [ Japan registration number 6087332 registered 10/05/2018 with a
renewal date of __________ and an expiration date of 10/05/2028 ], and translation thereof, if appropriate, before the application may proceed to registration.
For a trademark or service mark
application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to use the mark in commerce on or in connection with the identified goods/services.
For a collective trademark, collective service mark, or collective membership mark application: As of the application filing date, the applicant had a bona fide intention, and was
entitled, to exercise legitimate control over the use of the mark in commerce by members on or in connection with the identified goods/services/collective membership organization.
For a
certification mark application: As of the application filing date, the applicant had a bona fide intention, and was entitled, to exercise legitimate control over the use of the mark in
commerce by authorized users on or in connection with the identified goods/services, and the applicant will not engage in the production or marketing of the goods/services to which the mark is
applied, except to advertise or promote recognition of the certification program or of the goods or services that meet the certification standards of the applicant.
ADDITIONAL STATEMENTS
Miscellaneous Statement
Applicant notes that the Examiner has objected to several goods in the ID as being beyond the scope of the Japanese registrations previously submitted. Applicant is attaching hereto two tables
indicating where each of the goods objected to by the Examiner can be found in each of the corresponding Japanese registrations. Accordingly, Applicant respectfully requests that this objection be
withdrawn and the application be approved for publication with all of the goods.
Original PDF file:
mis-1086160243-20190731095057923561_._ZENB_CLARIFICATION_1.pdf
Converted PDF file(s) ( 2 pages)
Miscellaneous File1
Miscellaneous File2
Original PDF file:
mis-1086160243-20190731095057923561_._ZENB_CLARIFICATION_2.pdf
Converted PDF file(s) ( 1 page)
Miscellaneous File1
SIGNATURE(S)
Response Signature
Signature: /lsl/ Date: 07/31/2019
Signatory's Name: Lindsey S. Leibowitz
Signatory's Position: Attorney for Applicant, NYS Bar Member
Signatory's Phone Number: 914-723-4300
The signatory has confirmed that he/she is an attorney who is a member in good standing of the bar of the highest court of a U.S. state, which includes the District of Columbia, Puerto Rico, and
other federal territories and possessions; and he/she is currently the owner's/holder's attorney or an associate thereof; and to the best of his/her knowledge, if prior to his/her appointment another
U.S. attorney or a Canadian attorney/agent not currently associated with his/her company/firm previously represented the owner/holder in this matter: (1) the owner/holder has filed or is concurrently
filing a signed revocation of or substitute power of attorney with the USPTO; (2) the USPTO has granted the request of the prior representative to withdraw; (3) the owner/holder has filed a power of
attorney appointing him/her in this matter; or (4) the owner's/holder's appointed U.S. attorney or Canadian attorney/agent has filed a power of attorney appointing him/her as an associate attorney in
this matter.
Serial Number: 88000438
Internet Transmission Date: Wed Jul 31 11:09:17 EDT 2019
TEAS Stamp: USPTO/ROA-XXX.X.XXX.XXX-2019073111091709
2459-88000438-620825b689bc78a96d92f6c53e
454ecaec27f9b74f42f28b35d2da3bbcf5039fb-
N/A-N/A-20190731095057923561