Edible oils and fats; frozen vegetables; frozen fruits; blocks of boiled, smoked and dried bonitos (Katsuo-bushi); dried piece of agar jelly (Kanten); flakes of dried fish meat (Kezuri-bushi); fishmeal for human consumption; edible shavings of dried kelp (Tororo-kombu); sheets of dried laver (Hoshi-nori); dried edible seaweeds (Hoshi-wakame); toasted sheets of laver (Yaki-nori); processed vegetables and fruits; processed food mainly containing lactic acid bacteria in the form of tablets, caps...