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.
Cereals and bread from Akita Prefecture, Japan
Cooked glutinous rice is mixed with sweet vinegar and red shiso leaves rubbed with salt, packed in a tub under a light weight and left to ferment lightly for a few days. The rice turns a mottled red and sweet-sour, and it is offered on lotus leaves at Obon and then shared.
| Glutinous rice5 gō | Soaked about 30 minutes in an equal volume of water, then cooked[maff-akazuke] |
| Red shiso1 bunch | Leaves only, rubbed hard with salt, rinsed, then rubbed with a little salt again to draw the colour[maff-akazuke] |
| Vinegar, for the sweet vinegar1 gō | [maff-akazuke] |
| Sugar, for the sweet vinegar150 cc | [maff-akazuke] |
| Saltto taste | [maff-akazuke] |
| Starter | spontaneous |
Total time across the recorded steps: 2 days – 7 days
What changes: Glutinous rice soaks, then steams soft in the cooker
Output: cooked glutinous rice.
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
Cooked glutinous rice is mixed with sweet vinegar and red shiso leaves rubbed with salt, packed in a tub under a light weight and left to ferment lightly for a few days. The rice turns a mottled red and sweet-sour, and it is offered on lotus leaves at Obon and then shared. Made in 4 steps over 2 days – 7 days. The longest step, pack in a tub under a light weight and leave to ferment lightly, takes 2–7 days (Ministry of Agriculture).
| Main step | 2–7 daysReported[maff-akazuke][akita-kyodoshoku] | Pack in a tub under a light weight and leave to ferment lightly |
|---|
Akazuke ferments sweetened, vinegared glutinous rice itself, with no fish, so it is a rice pickle rather than a narezushi. The colour comes from red shiso, ume vinegar or wild fruits such as yamabudō and natsuhaze berries, depending on the area.
Sweet vinegar is mixed into the rice before it ferments. Before refrigerators, families added vinegar, sugar and salt, weighted it and kept it in a cool place, eating it after about a week; today it is usually fermented in the refrigerator.
Every number is labelled with how it is known. How this atlas is made
It was already eaten in the early Shōwa period before the war. Families began making it in early August, since the Obon heat was said to suit the fermentation best. The other name keitomama compares its red to cockscomb (keitō) flowers; mama means cooked rice.
