| 1602.42 | | 1 Ham or bacon, excluding those sterilized, pressed and formed ham consisting of meat or meat offal of swine and binding materials, other prepared or preserved products consisting solely of meat or meat offal of swine, a piece of which weighs not less than 10g, whether or not containing seasonings, spices or similar ingredients |
| 1602.49 | | Other, including mixtures |
| 1602.49 | | (1) Ham or bacon, excluding those sterilized, pressed and formed ham consisting of meat or meat offal of swine and binding materials, other prepared or preserved products consisting solely of meat or meat offal of swine, a piece of which weighs not less than 10g, whether or not containing seasonings, spices or similar ingredients |
| 1602.50 | | (1) Internal organs and tongues of bovine animals |
| 1602.50 | 210 | - In airtight containers, containing vegetables |
| 1602.50 | | A Containing less than 30% by weight of a meat and edible meat offal other than internal organs and tongues |
| 1602.50 | | - In airtight containers, containing vegetables |
| 1602.50 | 310 | -- Containing rice |
| 1602.50 | | -- Containing rice |
| 1602.50 | 700 | ? In airtight containers, containing vegetables |
| 1602.50 | | ? In airtight containers, otherwise containing vegetables, but not chilled or frozen |
| 1602.90 | | Other, including preparations of blood of any animal |
| 1602.90 | 210 | (1) Containing meat or meat offal of bovine animals or swine |
| 1604.12 | 000 | Herrings |
| 1604.13 | | Sardines, sardinella and brisling or sprats |
| 1605.10 | 021 | - Containing rice |
| 1605.21 | 021 | - Containing rice |
| 1605.29 | 021 | - Containing rice |
| 1605.52 | | Scallops, including queen scallops |
| 1605.54 | 911 | -- Containing rice |
| 1605.54 | 991 | -- Containing rice |
| 17.01 | | Raw sugar not containing added flavouring or colouring matter |
| 1701.12 | 100 | 1 Whose content of sucrose by weight, in the dry state, corresponds to a polarimetric reading of less than 98.5? |
Harmonized Tariff Schedule of Japans inquiry: /etc/passwd
