Word

Status

Pending

Status Code

630

Status Date

Thursday, February 29, 2024

Serial Number

98426990

Mark Type

0000

Filing Date

Thursday, February 29, 2024

Trademark Owner History

Kabushiki Kaisha Kibun Shokuhin

Classifications

30 (Based on use) A thick jellied Japanese dessert made of red bean paste, agar and sugar (yohan) (Based on intent to use) Rice cake with sweet red bean paste or sweet fruit sauces (daifuku); steamed buns stuffed with sweet red bean paste (manjuh); sweet dumplings (dango); sauces for prepared dishes consisting primarily of fishcakes, boiled eggs, vegetables, and broth (oden); condiments for prepared dishes consisting primarily of fishcakes, boiled eggs, vegetables, and broth (oden); sauces for Japanese hot pot (nabe); condiments for Japanese hot pot (nabe); cooked wontons; tube-shaped boiled cakes of flour paste (chikuwabu); konjac rice; noodles; konjac noodles; tofu noodles; soybean fiber powder noodles; tofu pulp (okara) powder and konjac noodles (Based on foreign registrations) Chinese stuffed dumplings (cooked gyoza); steamed buns stuffed with minced meat or sweet red bean paste (chuka-manjuh); fried balls of batter mix with small pieces of octopus (takoyaki)

29 (Based on use) Steamed or toasted cakes of fish paste (kamaboko); steamed cakes of smashed fish and yam (hanpen); fish balls; Fried fish paste (satsuma-age); tube-shaped toasted cakes of fish paste (chikuwa); steamed fish paste roll (naruto-maki); rolled Japanese omelet mixed with fish paste (date-maki); rolls of sea tangle containing dried fish simmered in sweetened soy sauce (kobu-maki); mackerel marinated in vinegar (shimesaba); candied black soybeans; mashed sweet potatoes containing sweetened chestnuts (kuri-kinton); mashed sweet beans (mame-kinton); fermented soybeans (natto); processed sweet eggs (nishiki-tamago); Japanese omelet (tamago-yaki); prepared dishes consisting primarily of fishcakes, boiled eggs, vegetables, and broth (oden); assorted ingredients for oden, namely, boiled eggs, fried fish paste (satsuma-age), tube-shaped toasted cakes of fish paste (chikuwa), kelp, processed seafood, processed Japanese white radish, processed vegetables, jelly made from devil's tongue root (konnyaku), and soup (Based on intent to use) Steamed or toasted cakes of fish paste (crab-flavored kamaboko); small dried sardines cooked in soy sauce (tazukuri); broiled eels (kabayaki of eels); vinegared spotted shad (kohada-awazuke); vinegared octopus (sudako); fried tofu fritter made with vegetables, egg white and sesame seeds (ganmodoki) (Based on foreign registrations) Processed meat products; salt-cured squid and squid guts (shiokara of squid); salt-cured seafood (shiokara of seafood); small fish cooked with soy sauce and sugar (tsukudani); processed fish roe; processed fish; processed seafood; fried tofu pieces (abura-age); jelly made from devils' tongue root (konnyaku); tofu; pre-cooked curry stew, stew and soup mixes; traditional Japanese New Year dish consisting primarily of processed seafood, processed vegetables, processed fruit, processed meat, processed eggs or processed pulses (assorted osechi-ryori)

The mark consists of three red hearts clustered together on a white background and outlined with a red border, beneath which are two stylized Chinese characters.
The color(s) red, black, and white is/are claimed as a feature of the mark.
The non-Latin characters in the mark transliterate to applicant's trade name "KIBUN," and this has no meaning in a foreign language.

Trademark Events

Mar 5, 2024

Teas Amendment Entered Before Attorney Assigned

Mar 5, 2024

Teas Voluntary Amendment Received

Feb 29, 2024

New Application Entered