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.
Fish and seafood from Japan
Gosai-zuke is an Ibaraki winter pickle of salted fish and daikon. Gutted saury, once sardines, are salted in a barrel for two to three weeks until they start to ferment, washed, cut and layered with daikon, carrot, chilli and yuzu peel under a weight for about two more weeks. It is eaten as it is or rinsed and dressed with a little soy sauce.
| Saury20 | Head and guts removed, blood washed out under running water[maff-gosai] |
| Salt for the first salting50 g | [maff-gosai] |
| Extra salt after cutting30–40 g | [maff-gosai] |
| Daikon, cut in chunks10 | [maff-gosai] |
| Carrots, cut in thick strips2 | [maff-gosai] |
| Yuzu, in thin shredsPeel of 3 | [maff-gosai] |
| Red chillies, in rings5 | [maff-gosai] |
Total time across the recorded steps: 28 days – 44 days
What changes: The saury are headed and gutted, and blood and fat are washed out under running water
Heads and guts are removed and the belly is washed under running water until the blood and fat are gone.
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
Gosai-zuke is an Ibaraki winter pickle of salted fish and daikon. Gutted saury, once sardines, are salted in a barrel for two to three weeks until they start to ferment, washed, cut and layered with daikon, carrot, chilli and yuzu peel under a weight for about two more weeks. It is eaten as it is or rinsed and dressed with a little soy sauce. Made in 4 steps over 28 days – 44 days. The longest step, salt whole in a barrel until it starts to ferment, takes 14–30 days (MAFF Japan). Salt is 20 % (Koizumi Takeo Shoku Magazine editors 2016). Leuconostoc mesenteroides, followed by Lactobacillus curvatus and L. sakei, in daikon ippon-zuke, a related Japanese salted daikon pickle; gosai-zuke itself has not been studied does most of the fermenting.
| Main step | 14–30 daysReported[maff-gosai][yomiuri2021][koizumi2016] | Salt whole in a barrel until it starts to ferment |
|---|---|---|
| Salt | 20 %Reported[koizumi2016] | Salt whole in a barrel until it starts to ferment |
Gosai-zuke pickles a fermented salted fish with fresh daikon in the same barrel, so the fish is part of a vegetable pickle. Japanese izushi such as hatahata-zushi use rice and koji instead, and nishin-zuke uses dried herring with daikon and cabbage in koji.
The old method needs cold winter weather; warmer winters spoil it, so the fish should be salted in the refrigerator when it is warm. Lean fish keeps better than fatty fish. Japan's farm ministry (MAFF) names home-made izushi and similar fermented fish among the foods most exposed to botulism, and says the spores do not grow at 3.3 °C or colder or at pH 4.6 or lower. A refrigerator warmer than 3.3 °C does not meet that limit. The MAFF recipe's first salting (50 g for 20 saury) is far lighter than the 20 % of fish weight in the Mito home recipe, and no source we read gives a pH, so neither recipe is a tested safe method.
Every number is labelled with how it is known. How this atlas is made
The name probably comes from 'kosai', a local word for small lean sardines suited to the pickle (Ishizaki Katsusaburō, Hokota no Bunka no. 35). Other stories link it to 後妻 'second wife' or 五彩 'five colours'. Fewer households make it now because it takes much work and warmer winters mean the old method no longer works; local fish shops still make and sell it. In 2021 a shop in Kashima planned to make less because poor saury catches had pushed prices up.
