Meat jellies; Jelly made from devils' tongue root (konnyaku); Food products made primarily from fruits, namely, pickled fruit, processed fruits; Fruit jellies, namely, spreads; Processed eggs; Tofu; Fish jellies; Agar-agar unflavored gelatine for culinary purposes; Vegetable jellies; Pectin for culinary purposes; Processed dairy products, namely, cream, skim milk, low-fat milk, and curdled milk; Ginseng jelly, namely, spreads; Jellies for food; Processed vegetable products, namely, pickled ve...