Trademark Search

Filing Date:

Serial Number: 77112418

Translation: "The non-Latin character(s) in the mark transliterates into HONNAMA, and this means genuine fresh in English."

Goods and Services: (ABANDONED) IC 030. US 046. G & S: Prepared horseradish paste, prepared mustard paste, garlic paste, ginger paste, chili paste, all for use as seasoning

Mark Drawing Code: (2) DESIGN ONLY

Design Search Code: 28.01.03 - Asian characters; Chinese characters; Japanese characters

Filing Date: 02/21/2007

Current Basis: 1B

Original Filing Basis: 1B

Owner: (APPLICANT) S & B FOODS INC. JOINT STOCK COMPANY JAPAN 18-16, Nihonbashi Kabuto-cho, Chuo-ku Tokyo JAPAN

Attorney of Record: Kaushal R. Odedra

Type of Mark: TRADEMARK

Register: PRINCIPAL

Live/Dead Indicator: DEAD

SiteNo: 89729

Comments

Popular In Trademark

Trademark Registration Overview How To Trademark A Name Trademark Symbols Remedies To Trademark Infringement Defenses Against Trademark Infringement Paris Convention How To Report Trademark Infringement Tm Symbol Trademarks Common Law And Trademarks How To Register A Trademark The Madrid Agreement Overview Types Of Passing Off

Copyright Infringements In Depth
Copyright is a form of intellectual property law designed to protect authors of creative work from unauthorized reproduction, copying, and selling.

10 Copyright Laws You Have To Know
Copyrighting creative works is a legal process that is subject to specific laws and regulations.

5 Facts To Know About Copyright
Copyright infringement is considered to be punishable by law in the United States.

A Brief Overview of Trademark Registration
Trademark registration is required if someone or a company wants to be protected by the exclusive bundle of rights granted to a registered trademark owner.

What are the Legal Consequences Of Plagiarism
Individuals caught plagiarizing can face serious consequences.

3 Steps to Find & Use Copyright Free Images
Using images as part of a business venture, such as a website, can certainly increase the viability for success of the project.