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MITSUKAN

View On IC.GC.CA

REGISTERED

on 1 Nov 2023

Last Applicant/ Owned by

KABUSHIKI KAISHA MIZKAN HOLDINGS

2-6, Nakamura-Cho,Handa-ShiAichi-Ken 475-8585

Serial Number

2013037 filed on 22^nd Jan 2020

Registration Number

TMA1205690 registered on 1^st Nov 2023

Registration expiry Date

28^th Feb 2034

Correspondent Address

MARKS & CLERK

33 Yonge Street, Suite 300Toronto

ONTARIO

M5E1G4

MITSUKAN

Trademark usage description

edible oils and fats; milk products; meat for human consumption (fresh, chilled or frozen); eggs; fresh, chilled and frozen edible aquatic animals, no Read More

Classification Information

Class [029]
Edible oils and fats; milk products; meat for human consumption (fresh, chilled or frozen); eggs; fresh, chilled and frozen edible aquatic animals, none being live; frozen vegetables; frozen peppers; frozen fruits; processed meat products namely sausages, hot dogs, ham, cured bacon, smoked meat, dried meat and canned meat; processed seafood products namely surimi; processed foods made from seaweed namely salad dressings, jellies, ice creams and creams; processed vegetables namely, canned vegetables; pickles; sweet pickles; piccalilli; pickled vegetables; spreads based on vegetables; spreads based on fruits; spreads based on milk products; chili pepper jelly; processed chili pepper; canned chili pepper; chili pepper puree; processed fruits namely dried fruits; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soybean milk (soy milk); tofu; fermented soybeans (natto); processed eggs; pre-cooked curry stew, stew and soup mixes; broth; bouillon; soup; powdered soup base; soup base; soup preparations; soup mixes; hot pot soup; broth used for cooking ingredients in a hot pot; ready-made mix consisting primarily of fish and vegetables with other added ingredients for making rice dishes, ready-made mix consisting primarily of fish and vegetables with other added ingredients seasoned with sugar, salt, vinegar and with other seasonings for making rice dishes; soup stock; stew and soup mixes; prepared vegetables for gomoku chirashi sushi; ready-made seasoned mix consisting primarily of fish and vegetables with other added ingredients, flavored with sugar, salt, vinegar, and other seasonings, for making rice dishes; ready-made mix consisting primarily of meat, seafood and vegetables seasoned with soy sauce and with other seasonings for making rice dishes; edible seaweed, namely, dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); furi-kake namely, dried flakes of fish, meat, vegetables and seaweed; dried flakes of fish, meat, vegetables and seaweed for cooked rice with hot water (ochazuke-no-moto); protein for use as a food additive.

Classification kind code

Class [030]
Binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food, namely herbal flavourings used as additives to maintain flavour and avoid flavour loss; tea; coffee and cocoa; ice; confectionary namely gums, candy-jellies, hard candy, chocolates and fondants; bread and buns; Japanese arrowroot starch noodles (kuzukiri); sandwiches; steamed buns stuffed with minced meat (Chinese-manjuh); hamburgers (sandwiches); pizzas (prepared); hot dogs (sandwiches); meat pies (prepared); seasonings; vanilla flavorings; sauce condiments, namely soy sauce, wasabi, honey and hot sauce; sauce condiments, namely soy sauce based dipping sauce, soy sauce based basting sauce, shabu shabu dipping sauce, worcester sauce, barbecued meat sauce, gyoza sauce, soy sauce based sauce for rice bowl dishes, teriyaki sauce, sukiyaki sauce, unagi sauce, honey and hot sauce, sweet and sour sauce, salty and sweet sauce, grilled meat sauce, chilli sauce, brown sauce, barbecue sauce, enchilada sauce, stir fry sauce, soy sauce based sauce for dipping noodles, udon noodle dipping sauce, soy sauce based sauce for dipping tempura, seasoning soy sauce [Soba-tsuyu], powdered soy sauce based basting sauce, powdered ponzu citrus seasoning, powdered vinegar, powdered salad dressing, powdered seasoning; sauce-based condiments namely, thick starchy sauce mixes; sauce gel condiments namely, gel-like soy sauce based basting sauce, gel-like ponzu citrus seasoning, gel-like vinegar, gel-like salad dressing, gel-like seasoning, gel-like seasoning soy sauce [gelled soba-tsuyu], gel-like seasoning mixes; powdered sauce base condiments namely, powdered seasoning soy sauce [powdered soba-tsuyu], powdered seasoning mixes; wine reduction sauce (wine sauce for cooking); spirit reduction sauce (spirit sauce for cooking); browning sauce for cooking; seasoning mixes; wine powdered seasonings; relish as condiments; seasoning for hot pot dishes (nabemono); dipping sauce for noodle; dipping sauce for tempura; sesame sauce; marinades; vinegar; sushi seasoning; powdered sushi seasoning mixes; seasoned vinegar; citrus seasoned soy sauce (ponzu); ponzu citrus seasoning; dressing for salad; soy sauce; soybean paste; ketchup; tomato sauce; mayonnaise; salad cream; mustard; wine powder (seasonings); chutney; sweet seasoning; fermented seasonings; citrus seasoning; spices; ice cream mixes; sherbet mixes; unroasted coffee (unprocessed); cereal preparations for making breakfast cereals; dried starch noodles (harusame); glass noodles; Chinese stuffed dumplings (gyoza, cooked); Chinese steamed dumplings (shumai, cooked); sushi; fried balls of batter mix with small pieces of octopus (takoyaki); boxed lunches with meat, fish and vegetables; ravioli (prepared); yeast powder; fermented malted rice (koji); yeast; baking powder; instant confectionary mixes namely cake mixes, biscuit mixes, bread mixes, and batter mixes; pasta sauce; sake lees a cooking paste to add flavour of rice for food purposes; husked rice; husked oats; husked barley; gluten prepared as foodstuff; flour for food; seasoning for cooked rice with hot water (seasoning mixes for ochazuke); seasonings containing collagen for hot soup dishes.

Classification kind code

Class [032]
Beer; carbonated drinks (refreshing beverages); non-alcoholic fruit juice beverages; vegetable juices (beverages); extracts of hops for making beer; syrups for making whey-based beverages; vinegar-based soft drinks; vinegar-based fruit juices; vinegar-based vegetable juices; vinegar-based whey beverages.

Classification kind code

Class [033]
Japanese sweet rice-based mixed liquor, shochu [Japanese barley-based white liquor], Japanese shochuh-based mixed liquor [mirin]; western liquors namely cocktails, coolers, daiquiris, eggnog, margarita mixes, mojito mixes, alcoholic punch, seltzers, gin-based beverages, rice alcohol, rum-based beverages, vodka-based beverages, whiskey-based beverages; alcoholic fruit beverages; Japanese shochu-based beverages (chuhai); Chinese wheat-based liquor, Baiganr [Chinese rice-based white liquor], baijiu [Chinese sorghum-based distilled alcoholic beverage], ginseng liquor, Laojiou [Chinese sorghum-based brewed liquor], Sorghum-based Chinese spirits, Chinese sorghum-based mixed liquor; flavored tonic liquors; sweetened cooking rice wine (mirin); cooking rice wine; cooking wine; sake; alcoholic beverages namely, wine, distilled spirits of rice and ciders, except beer; cooking western liquors, namely bourbon, vodka and tequila.

Classification kind code

Mark Details

Serial Number

2013037

Mark Type

Trademark

Legal History

Action Taken	Status
Submitted for opposition 22 on 10^th Jun 2021	Search Recorded
Submitted for opposition 20 on 10^th Jun 2021	Examiner's First Report
Submitted for opposition 223 on 10^th Jun 2021	Total Provisional Refusal
Submitted for opposition 48 on 13^th May 2021	Agent Changed
Submitted for opposition 256 on 21^st Dec 2020	Notification of Possible Opposition Sent
Submitted for opposition 257 on 20^th Feb 2020	Designation Notification - Madrid Protocol
Submitted for opposition 1 on 19^th Feb 2020	Created
Submitted for opposition 31 on 19^th Feb 2020	Formalized
Submitted for opposition 30 on 22^nd Jan 2020	Filed
Submitted for opposition 228 on 28^th Feb 2014	International Registration