Side-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.
Open 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.
Ikanago shōyu is a fish sauce from Kagawa on the Seto Inland Sea, made by salting and fermenting ikanago, the Japanese sand lance. Kagawa counts it among Japan's three great fish sauces. Production died out and was later brought back.
A short entry: the sources we found record only what is said here about Ikanago shōyu itself.
Short entrySauces and condiments
Recipe
No fixed amounts recordedNo source found gives amounts for ikanago shōyu.
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
At a glance
Ikanago shōyu is a fish sauce from Kagawa on the Seto Inland Sea, made by salting and fermenting ikanago, the Japanese sand lance. Kagawa counts it among Japan's three great fish sauces. Production died out and was later brought back.
Shottsuru and ishiru, the other well-known Japanese fish sauces, come from the Sea of Japan coast. A 2001 Ōita report lists all three, with kōnago shōyu of Chiba, as the regional fish sauces that survived. Ikanago shōyu is the Seto Inland Sea fish sauce, made from sand lance, and it had died out before it was revived.
Ikanago shōyu became a "phantom" fish sauce. Satō Masami, who succeeded in reconstructing it, described it in 1993. A 2015 Kagawa Prefecture workshop taught its history and how it is made.