USPTO serial 78229083
KINJIRUSHI
Reviewed by CopyMark Law Group
Reg. 2910412Status 710
- Filing date
- Status date
- Registration date
- Dec 14, 2004
- Examiner
- RAUEN, JAMES
- Law office
- POST REGISTRATION
What this means
Status 710 means the registration was cancelled because a required Section 8 declaration of continued use was not filed within the deadline (including any grace period). The federal registration is no longer active. Evaluate filing a new application if you still use the mark, or petition if cancellation was erroneous. Consult counsel on remaining common-law rights.
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Owner
Nagoya-Shi, Aichi-Ken, JP
Nagoya-Shi, Aichi-Ken, JP
Nagoya-Shi, Aichi-Ken, JP
Attorney of record
The USPTO lists this attorney as the applicant's representative for correspondence on this application.
Lawrence E. Apolzon
LAWRENCE E APOLZON FROSS ZELNICK LEHRMAN & ZISSU866 UNITED NATIONS PLZNEW YORK NY, 10017U.S. ARMYGoods and services
| Class | Description | Status | First use |
|---|---|---|---|
| 029 | olive oil for food; margarine; cheese; butter; frozen vegetables; frozen fruits; pre-cooked angler fish liver, an-kimo; toasted sheets of laver, yaki-nori; pickled fruits; Japanese plum paste, neri-ume; dried fruits; dried vegetables; vegetable juices for cooking; pickled vegetables; soybean curd, tofu; instant or pre-cooked soup; instant or pre-cooked miso soup; dried flakes of laver for sprinkling on rice in hot water, ochazuke-nori; fermented soybean food containing chopped vegetables, kinzanji-miso; furi-kake, namely, dried chicken, dried vegetables and dried fish all in flake form with other ingredients for use with boiled rice | SECTION 8 - CANCELLED | — |
| 030 | aromatic preparations for foods not from essential oils, namely, seasonings, spices and flavorings extracted from Japanese horseradish or ginger or chemically synthesized to replicate the taste of Japanese horseradish or ginger; Japanese green tea; candies; fermented soybean paste, miso, used as a seasoning; Worcester sauce; ketchup; soy sauce, soya sauce; vinegar; vinegar mixes; dipping sauce for soba noodle, soba-tsuyu used as a seasoning; salad dressings; white sauce; mayonnaise; fermented soybean sauce mixed with mustard and vinegar, karashi-su-miso; grated radish and red pepper, momiji-oroshi; lemon extracts used as seasonings; sauces for lightly roasted meat or fish, tataki-no-tare; sauces for split and broiled eel, kabayaki-no-tare; sour orange extracts, ponzu, used as seasonings; sauces for barbecued meat; starch syrup for food, namely, flavoring starch, table starch or topping starch; cooking salt; chemical seasonings in general and also dried bonito flavored chemical seasonings, amino and chemical seasonings and protein hydrolyzed chemical seasonings; mustard powder, spice; Japanese pepper powder spice, sansho powder; hot pepper powder, spice; Japanese horseradish powder spice, wasabi powder; Japanese horseradish paste, wasabi paste; grated Japanese horseradish, grated wasabi; grated ginger and grated garlic used as spices; mustard; soba noodles, Japanese noodles of buckwheat, uncooked; Chinese stuffed dumplings, gyoza, cooked; sushi; sake lees, namely, the sediment from fermentation of sake used to manufacture distilled spirits, Japanese traditional pickles, soup and seasonings for cooking; buckwheat flour for food | SECTION 8 - CANCELLED | — |
Related trademarks
CopyMark links this record to cited §2(d) serials, the owner's other marks, Nice classes, similar mark names, and recently changed USPTO applications.
- Other trademarks owned by Kinjirushi Kabushiki Kaisha
- Other trademarks owned by Kinjirushi Kabushiki Kaisha
- Other trademarks owned by Kinjirushi Kabushiki Kaisha
- Other trademarks in Class 029
- Other trademarks in Class 030
- Similar marks named KINJIRUSHI
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Prosecution history
| Date | Code | Event | What it means |
|---|---|---|---|
| Jul 15, 2011 | C8.. | CANCELLED SEC. 8 (6-YR) | — |
| Apr 20, 2005 | COC. | CORRECTION UNDER SECTION 7 - PROCESSED | — |
| Apr 18, 2005 | PLGL | ASSIGNED TO PARALEGAL | — |
| Mar 15, 2005 | AMD7 | SEC 7 REQUEST FILED | — |
| Mar 15, 2005 | PAPER RECEIVED | — | |
| Dec 14, 2004 | R.PR | REGISTERED-PRINCIPAL REGISTER | Your trademark is registered on the Principal Register — the strongest form of federal trademark protection. You may use the ® symbol for the covered goods and services. Maintenance filings (Section 8 and renewals) are required to keep the registration alive. |
| Sep 21, 2004 | PUBO | PUBLISHED FOR OPPOSITION | Your mark was published in the USPTO Official Gazette for a 30-day opposition window. During that period, third parties who believe they would be harmed can file an opposition. If no opposition is filed, prosecution usually continues toward registration or a Notice of Allowance. |
| Sep 1, 2004 | NPUB | NOTICE OF PUBLICATION | — |
| Jun 29, 2004 | CNSA | APPROVED FOR PUB - PRINCIPAL REGISTER | — |
| Jun 16, 2004 | CRFA | CORRESPONDENCE RECEIVED IN LAW OFFICE | — |
| Jun 16, 2004 | PAPER RECEIVED | — | |
| Apr 23, 2004 | CNRT | NON-FINAL ACTION MAILED | A non-final Office Action means the USPTO examining attorney has raised at least one issue with your trademark application but has not made a final decision. You usually have three months to respond with arguments, amendments, or evidence. Missing the deadline can abandon the application. |
| Mar 22, 2004 | DOCK | ASSIGNED TO EXAMINER | — |
| Mar 10, 2004 | CRFA | CORRESPONDENCE RECEIVED IN LAW OFFICE | — |
| Mar 10, 2004 | PAPER RECEIVED | — | |
| Oct 21, 2003 | CNRT | NON-FINAL ACTION MAILED | A non-final Office Action means the USPTO examining attorney has raised at least one issue with your trademark application but has not made a final decision. You usually have three months to respond with arguments, amendments, or evidence. Missing the deadline can abandon the application. |
| Sep 4, 2003 | DOCK | ASSIGNED TO EXAMINER | — |
| Aug 31, 2003 | CFIT | CASE FILE IN TICRS | — |
| Aug 8, 2003 | CRFA | CORRESPONDENCE RECEIVED IN LAW OFFICE | — |
| Aug 8, 2003 | PAPER RECEIVED | — | |
| May 1, 2003 | CRFA | CORRESPONDENCE RECEIVED IN LAW OFFICE | — |
| May 1, 2003 | PAPER RECEIVED | — |