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.
Sauces and condiments from Japan
Hatahata (sailfin sandfish) or other small fish are salted at about a fifth of their weight, the liquid that seeps out is boiled and poured back, and the weighted fish slowly liquefy for one to several years. The filtered, boiled liquid is a clear, very salty fish sauce used mainly in shottsuru hotpot. Made in 6 steps over 12 months. The longest step, let the fish liquefy, takes at least 12 months (Ministry of Agriculture). Salt is 20 % (Ministry of Agriculture). Halobacterium, Bacillus and unidentified cocci and Aerococcus viridans do most of the fermenting.
| Main step | at least 12 monthsReported[maff][arif2016] | Let the fish liquefy |
|---|---|---|
| Salt | 20 %Reported[maff] | Salt the fish |
| Acidity | pH 6Measured[fujii1984] | Filter, boil and bottle |
| Hatahata (sailfin sandfish), or sardine and other fish · Hatahata is the best-known fish; MAFF says sardine and other fish are also used[maff] | |
| About 20 % of the fish weight | Salt · Added so that liquid seeps out of the fish; more salt is added in a second salting[maff] |
| Starter | spontaneous |
Total time across the recorded steps: 12 months
What changes: Salt at about a fifth of the fish weight draws liquid out of the fish
Output: salted fish and the liquid that seeps out.
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
Shottsuru is Akita's own fish sauce, made traditionally from hatahata. The first liquid is boiled, filtered and poured back over the weighted fish before the long liquefying stage, and the sauce is boiled again before bottling. Unlike nam pla, it is not sun-ripened, and nearly all of it goes into a single dish.
Codex requires fish sauce to be made from fish fit to sell fresh, to hold at least 200 g/L salt, and to contain no more than 40 mg histamine per 100 g. The shottsuru Fujii and Sakai analysed held 27.5–27.8 % salt.
Every number is labelled with how it is known. How this atlas is made
Fish sauce was once made widely in Japan but faded as soy sauce spread; shottsuru in Akita and ishiru in Ishikawa remain. Hatahata move inshore to spawn in late November and December, when most are caught. Akita fishers stopped fishing hatahata from 1992 to 1995 to let the stock recover. The prefectural research institute later developed an enzyme method to widen its uses.
