| Serial Number | 98661815 |
| Word Mark | KIBUN |
| Filing Date | Tuesday, July 23, 2024 |
| Status | 680 - APPROVED FOR PUBLICATION |
| Status Date | Wednesday, May 28, 2025 |
| Registration Number | 0000000 |
| Registration Date | NOT AVAILABLE |
| Mark Drawing | 3 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s) |
| Published for Opposition Date | NOT AVAILABLE |
| Goods and Services | (Based on 44(e)) Chinese stuffed dumplings (cooked gyoza); steamed buns stuffed with minced meat or sweet red bean paste (chuka-manjuh); (Based on Use in Commerce) Fried balls of batter mixed with small pieces of octopus (takoyaki); noodles; konjac noodles; soybean fiber powder noodles; tofu pulp (okara) powder and konjac noodles; (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); thick jellied Japanese desserts made of red bean paste, agar and sugar (yokan); sauces for prepared dishes consisting primarily of fishcakes, boiled eggs, vegetables, and broth (oden); condiments, namely, soy sauce 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), namely, chili pepper pastes; cooked wontons; tube-shaped boiled cakes of flour paste (chikuwabu); konjac rice; tofu noodles |
| Description of Mark | The mark consists of the following: Three red hearts clustered together and outlined with a red border. Beneath the heart design is the stylized, black text "KIBUN." The color white in the mark represents background, outlining, shading and/or transparent areas and is not claimed as a feature of the mark. |
| Goods and Services | (Based on 44(e)) Processed meat products; 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; (Based on 44(e)) prepared dishes consisting primarily of fishcakes, boiled eggs, vegetables, and broth (oden); traditional Japanese New Year dish consisting primarily of processed seafood, processed vegetables, processed fruit, processed meat, processed eggs or processed pulses (assorted osechi-ryori); (Based on Use in Commerce) Steamed or toasted cakes of fish paste (kamaboko); Steamed or toasted cakes of fish paste (crab-flavored kamaboko); tube-shaped toasted cakes of fish paste (chikuwa); assorted ingredients for oden, namely, boiled eggs, fried fish paste cakes (satsuma-age), tube-shaped toasted cakes of fish paste (chikuwa), processed 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 cakes of smashed fish and yam (hanpen); fish balls; fried fish paste cakes (satsuma-age); steamed fish paste roll (naruto-maki); rolled Japanese omelet mixed with fish paste (date-maki); rolls of sea tangle, namely, processed kelp 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); 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) |
| Indication of Colors claimed | The color(s) red and black is/are claimed as a feature of the mark. |
| Translation of Words in Mark | The English translation of "KIBUN" in the mark is "Mood" or "Feeling". |
| International Class | 029 - Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats. |
| US Class Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Tuesday, July 23, 2024 |
| Primary Code | 029 |
| First Use Anywhere Date | Saturday, November 30, 1996 |
| First Use In Commerce Date | Tuesday, November 30, 2010 |
| International Class | 030 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces (condiments); spices; ice. |
| US Class Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Tuesday, July 23, 2024 |
| Primary Code | 030 |
| First Use Anywhere Date | Saturday, November 30, 1996 |
| First Use In Commerce Date | Saturday, November 30, 2019 |
| Party Name | Kabushiki Kaisha Kibun Shokuhin |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 03 - Corporation |
| Address | Tokyo 104-8101 JP |
| Event Date | Event Description |
| Tuesday, July 23, 2024 | NEW APPLICATION ENTERED |
| Tuesday, October 29, 2024 | PRELIMINARY/VOLUNTARY AMENDMENT - ENTERED |
| Monday, July 29, 2024 | TEAS VOLUNTARY AMENDMENT RECEIVED |
| Monday, February 10, 2025 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED |
| Tuesday, October 29, 2024 | ASSIGNED TO LIE |
| Monday, February 10, 2025 | NOTICE OF DESIGN SEARCH CODE E-MAILED |
| Tuesday, February 11, 2025 | ASSIGNED TO EXAMINER |
| Wednesday, February 19, 2025 | NON-FINAL ACTION WRITTEN |
| Wednesday, February 19, 2025 | NON-FINAL ACTION E-MAILED |
| Wednesday, February 19, 2025 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| Tuesday, May 6, 2025 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| Tuesday, May 6, 2025 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| Tuesday, May 6, 2025 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| Friday, May 23, 2025 | EXAMINERS AMENDMENT -WRITTEN |
| Friday, May 23, 2025 | EXAMINER'S AMENDMENT ENTERED |
| Friday, May 23, 2025 | EXAMINERS AMENDMENT E-MAILED |
| Friday, May 23, 2025 | NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED |
| Wednesday, May 28, 2025 | APPROVED FOR PUB - PRINCIPAL REGISTER |