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 Aichi, Japan
Shiro shoyu is a very pale soy sauce made mostly from wheat with a little soybean. The wheat is polished and the soybeans roasted, both are soaked and steamed into koji, and the mash is brined in a stronger-than-usual brine and ripened for about three months, leaving out steps that darken it or keeping them very short. It is usually left unheated to keep the colour, and it is under 1 % of Japan's soy sauce.
| Wheat80–90 % (MAFF gives about 9 parts to 1) | Polished before soaking[utsunomiya-fc28][maff-hakko] |
| Soybeans10–20 % (MAFF gives about 1 part to 9 of wheat) | Roasted, then soaked together with the wheat[utsunomiya-fc28][maff-hakko] |
| Salt brine | Stronger than the brine used for koikuchi[maff-hakko] |
| Wheat glutenOptional | [jas-shoyu] |
| Starter | seed koji (tane-koji), used to make koji from the steamed wheat and soybeans |
Total time across the recorded steps: 3 months
What changes: Polished wheat and roasted soybeans soak and are steamed
The wheat is polished, the soybeans are roasted, both are soaked together and steamed to make the koji. Output: steamed wheat and soybean.
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
Shiro shoyu is a very pale soy sauce made mostly from wheat with a little soybean. The wheat is polished and the soybeans roasted, both are soaked and steamed into koji, and the mash is brined in a stronger-than-usual brine and ripened for about three months, leaving out steps that darken it or keeping them very short. It is usually left unheated to keep the colour, and it is under 1 % of Japan's soy sauce. Made in 5 steps over 3 months. The longest step, ferment and ripen, takes 3 months (MAFF 2023). Salt is 17.9 % (Japan Soy Sauce Brewers' Association 2006). Koji mould (kōji-kin), whose enzymes stay active because the sauce is not heated does most of the fermenting.
| Main step | 3 monthsReported[maff-hakko] | Ferment and ripen |
|---|---|---|
| Salt | 17.9 %Reported[jssa2007] | Draw off, grade and keep unheated |
Koikuchi uses about equal soybean and wheat, a salt water of 1–1.2 times the koji volume and about 8 months of ripening (MAFF). Shiro shoyu is 80–90 % wheat, uses a stronger brine, takes about 3 months, leaves out steps that darken it, or keeps them very short, and is usually not heated. JAS caps special-grade total nitrogen below 0.80 % and asks special grade for at least 12 % reducing sugar, so it is light in umami but sweet.
Because it is usually not heated, unheated shiro shoyu can ferment to alcohol and foam in summer like beer, so before the war it was sold mainly from October to March. A study from the Aichi Food Industry Research Institute (founded in Nagoya in 1956) found that lowering the pH and adding benzoic acid within the permitted amount held the alcohol fermentation down (Utsunomiya). The JAS standard asks for a sauce with no off-taste, off-smell or mould.
Every number is labelled with how it is known. How this atlas is made
MAFF dates shiro shoyu to about 200 years ago in Hekinan, Aichi. Utsunomiya notes two origin accounts. In one, Naitō Yasaku of Shinkawa, Hekinan, noticed a pale liquid seeping from a Kinzanji-like miso around 1920 and passed the method to Torii Shinroku. In the other, around 1823 the monk son of a tamari brewer's family in Yamazaki village, now Atsuta in Nagoya, taught his father to make a pale tamari from 3 parts wheat to 1 part soybean; the father called it "usubeni-bai shōyu" and sold it to restaurants, and it spread from the Chita Peninsula to Mikawa. The Aichi shiro shoyu brewers' association was formed in 1936, production stopped in wartime until about 1950 and by around 1960 thirteen plants made 3,000 koku a year.
