True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Soy and legumes from Tokyo
Edo ama-miso is Tokyo's sweet red miso. Steamed soybeans are held hot in the steamer for many hours until they turn red-brown, then packed warm with plenty of rice koji and little salt, and matured for one to two weeks. Made in 5 steps over 11 days – 16 days. The longest step, mature in a warm room, takes 9–14 days (Kawano K 1999) and runs at 50 °C (Kawano K 1999). Salt is 5–6 % (Kawano K 1999). Aspergillus oryzae does most of the fermenting.
| Main step | 9–14 daysReported[KAWANO-1999][JA-WIKI-江戸甘味噌][TSC-2016] | Mature in a warm room |
|---|---|---|
| Temperature | 50 °CReported[KAWANO-1999] | Mature in a warm room |
| Salt | 5–6 %Reported[KAWANO-1999] | Mix with koji and salt; pack warm |
| 900 kg | Rice (for koji)[KAWANO-1999] |
| 600 kg | Soybeans[KAWANO-1999] |
| 130 kg | Salt[KAWANO-1999] |
| 130 kg | Water[KAWANO-1999] |
| Starch syrup · Added by some makers[KAWANO-1999] | |
| Starter | koji (Aspergillus oryzae) on polished rice |
Total time across the recorded steps: 11 days – 16 days
What changes: Koji mould grows over the steamed rice
Output: rice koji.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Red like Sendai miso but sweet: the colour comes from holding the steamed beans hot for many hours, the sweetness from a high koji share, low salt and a short warm maturation.
Low salt means a short life: it keeps only about 10 days in summer.
Every number is labelled with how it is known. How this atlas is made
Edo ama-miso was one of the three most popular misos in 17th-century Edo [SIC-miso2]. At its peak it was over 60 % of the miso eaten in Edo, and before the war half of Tokyo's demand. It was banned in the Second World War as wasteful of rice and came back in 1951; Tokyo named it a regional speciality in 2003 [JA-WIKI-江戸甘味噌].
