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Yoshino-chō, Japan

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Ohkawa LTD. | Date: 2007-12-25

Edible oils and fats; milk products excluding ice cream, ice milk and frozen yogurt, namely, milk, cheese and yogurt; fresh, chilled or frozen meat for human consumption; eggs; fresh, chilled or frozen edible aquatic animals not live, namely, fish, shrimp and lobster; frozen vegetables; frozen fruits; processed meat and processed meat products, namely, hamburger meat only, not sandwiches, uncooked hamburger patties, prepared meat, sausages and ham; processed fisheries products, namely, processed fish roe, fishmeal for human consumption, fish sausages, fish cakes, fish meatballs and uncooked fish hamburger patties; processed vegetables and fruits; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils tongue root (konnyaku) with added bean curd lees and the other jelly made from devils tongue root; bean curd lees, namely, processed soy beans; soy-based food beverage used as a milk substitute; tofu; fermented soybeans (natto); processed eggs; stew; soup mixes containing curry; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); fermented soybean as accompaniment (name-mono); raw pulses; edible proteins being foodstuffs and food additives for human consumption. Starch-based binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream, namely, starch-based thickeners for whipped cream; tea; coffee and cocoa; ice; confectionery, namely, cakes, puddings and candies; bread and buns; seasonings; spices; ice cream mixes; sherbet mixes; unroasted and unprocessed coffee; cereal preparations, namely, cereal based snack food; almond paste; chinese stuffed dumplings (gyoza, cooked); sandwiches; chinese steamed dumplings (shumai, cooked); sushi; fried balls of batter mix with small pieces of octopus (takoyaki); steamed buns stuffed with minced meat (niku-manjuh); hamburger sandwiches; pizzas; prepared box lunches, namely, prepared entrees consisting primarily of rice; hot dog sandwiches; meat pies; ravioli; yeast powder; fermenting malted rice (koji); yeast; baking powder; instant confectionery mixes, namely, icing mixes; sake lees namely, by-product of rice fermentation used as a seasoning for food; husked rice; husked oats; husked barley; flour for food; gluten for food; seasoned powder for sprinkling on rice (furi-kake). Wreaths of natural flowers; live fishing baits; unprocessed hops; live edible aquatic animals; unprocessed edible seaweeds; fresh vegetables; sugar cane; fresh fruits; copra; malt for brewing and distilling; unprocessed foxtail millet; unprocessed proso millet; unprocessed sesame seeds; unprocessed buckwheat; unprocessed grain corn; unprocessed Japanese barnyard millet; unprocessed wheat, barley and oats; unprocessed rice; unprocessed sorghum; protein for animal consumption; animal foodstuffs; seeds and bulbs; live trees; grass seeds; natural turf; dried flowers; seedlings; saplings; live flowers; hay; potted dwarfed trees (bonsai); live mammals, fish not for food, birds and insects; silkworm eggs; cocoons for silkworm breeding, namely, cocoons for egg production; eggs for hatching; urushi tree seeds; rough cork; unworked palm tree leaves. Beer; carbonated soft drinks; non-alcoholic fruit juice beverages; extracts of hops for making beer; whey beverages; vegetable juices in the nature of beverages.


Wakako L.,Kanazawa University | Matsuoka T.,Mie Prefecture Industrial Research Institute | Matsumoto Y.-I.,Shinshu University | Azuma Y.,OHKAWA Co. | Takeuchi Y.,OHKAWA Co.
Journal of Textile Engineering | Year: 2013

In recent years, global warming, the depletion of petroleum resources, and the reduction of carbon dioxide emission have become significant worldwide. Environmental considerations have been indispensable to the development and manufacturing industries. Considering this background, we aim to develop new and environment-friendly agricultural materials using Konjac by-products of industrial waste. Konjac by-products are a natural raw material sourced from the plants of the Amorphophalus family and are nutritious. Availing these advantages, we investigated the development of a novel biodegradable seedling pot manufactured from Konjac by-products, "Tobiko" in Japanese. The results are as follows: (1) The Tobiko seedling pot is able to be simply produced by molding of Tobiko gel which is composed of Tobiko powder and water; (2) The Tobiko seedling pots can maintain stable soil condition concerning sunlight and moisture, because the pot has a water absorbency of an amount almost equal to its own weight, and a light-resistance of 20 days; (3) The Tobiko seedling pot is biodegraded in only 27 days; therefore, the pots have excellent biodegradability compared with conventional biodegradable seedling pots. Therefore, in terms of time base, it is expected that Tobiko will be effectively used in manufacturing biodegradable seedling pots. And we believe to be a new and unique application for Konjac by-products. © 2013 The Textile Machinery Society of Japan.


Honda T.,Shinshu University | Matsumoto Y.-I.,Shinshu University | Wakako L.,Kanazawa University | Azuma Y.,OHKAWA Co. | Takeuchi Y.,OHKAWA Co.
Journal of Textile Engineering | Year: 2011

In this century, issues such as "comfort", "safety", "user-friendliness", and "greenness" have become key concepts, not only the production of regenerate fibers, but also the utilization of natural materials, which has been on the rise. In addition, for diversifying and improving the properties of textile products, it is necessary to develop new techniques and methods formaking textile materials. Our newly-developed glucomannan fiber produced from industrial waste meets all of those requirements and has the potential to exceed them. To make effective use of industrial waste and reduce the amount produced, as well as to improve our daily lives, we investigated the development of novel hemicellulose fiber made from powdered konjac by-products, "Tobiko" in Japanese. The results are as follows: (1) using konjac by-products of industrial waste, environment-friendly textile products can be developed, (2) a novel hemicelluloses fibercan be made from konjac glucomannan by means of the cuprammonium process, (3) finally, we believe this to be a new unique application forkonjac fiber. © 2011 The Textile Machinery Society of Japan.

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