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 Tōhoku, Kantō-Kōshin'etsu, Hokkaido
Sendai miso is the salty red rice miso of Miyagi. It uses little koji, deeply steamed soybeans and a hard-tamped mash that is turned several times and needs about a year to reach full flavour. Made in 6 steps over 3 months – 16 months. The longest step, cool post-ripening, takes 30 days – 12 months (Matsumoto I 1998) and runs at 10–15 °C (Matsumoto I 1998). Salt is 21.5 % (Matsumoto I 1998). Aspergillus oryzae and Added lactic acid bacteria and yeast do most of the fermenting.
| Main step | 30 days – 12 monthsSet[MATSUMOTO-1998] | Cool post-ripening |
|---|---|---|
| Temperature | 10–15 °CSet[MATSUMOTO-1998] | Cool post-ripening |
| Salt | 21.5 %Set[MATSUMOTO-1998] | Cool the beans; mix with salted koji and seed water |
| At most about 0.5 times the soybean weight | Rice koji (by raw rice) · Rarely more than 5 bu; aged (rōjuku) koji preferred[MATSUMOTO-1998] |
| Rarely less than 40 % of the soybean weight | Salt[MATSUMOTO-1998] |
| About 10 % of the soybean volume | Seed water, a 12–13 % brine[MATSUMOTO-1998] |
| Starter | koji (Aspergillus oryzae) on rice; lactic bacteria and yeast may be added instead of seed miso |
Total time across the recorded steps: 3 months – 16 months
What changes: Koji mould grows over the steamed rice until well aged
Well-aged (rōjuku) koji is preferred. 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
Little koji and a lot of salt: it ripens slowly, needs about a year, and turns deep red from long-steamed beans. Turning the mash several times is part of the standard.
Every number is labelled with how it is known. How this atlas is made
The story that Date Masamune made it for the 1593 Korea campaign is doubted: his seat was then at Iwadeyama, and "Sendai" was named in 1600. The documented start is Makabe-ya Ichibei's "Sendai miso" signboard of 1626. The domain's Edo mansion brewed the same miso and sold its surplus in Edo. Sendai miso became a regional collective trademark in 2007 [JA-WIKI-仙台味噌, MAFF-TF-sendaimiso].
