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.
Soy and legumes from Japan — Kagawa
Sanuki shiro miso is Kagawa's sweet, cream-coloured white miso. Dehulled soybeans are boiled in several changes of water, mixed while still hot with twice their weight of rice as koji, and ripened for no more than seven days before being ground smooth. It has 6 % salt or less.
| Soybeans | Dehulled[GI-124] |
| Rice (for koji)2 times the soybean weight | [GI-124] |
| Salt6 % of the miso or less | [GI-124] |
| Starter | rice koji (koji mould on rice) |
Total time across the recorded steps: 7.3 days
What changes: Dehulled soybeans boil in changes of water so they stay pale
Output: pale boiled soybeans.
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
Sanuki shiro miso is Kagawa's sweet, cream-coloured white miso. Dehulled soybeans are boiled in several changes of water, mixed while still hot with twice their weight of rice as koji, and ripened for no more than seven days before being ground smooth. It has 6 % salt or less. Made in 4 steps over 7.3 days. The longest step, short ripening, takes up to 7 days (MAFF Geographical Indication register No. 124…). Salt is up to 6 % (MAFF Geographical Indication register No. 124…). Koji mould on the rice; in sweet white miso the koji enzymes do the work, and lactic bacteria and yeast are not normally used does most of the fermenting.
| Main step | up to 7 daysSet[GI-124] | Short ripening |
|---|---|---|
| Salt | up to 6 %Set[GI-124] | Hot packing (netsu-jikomi) |
The rice weighs twice the soybeans and the salt is 6 % or less. The beans are dehulled and boiled in several changes of water, packed hot and ripened at most seven days, so the miso stays sweet and cream-coloured. Salty pale miso such as Shinshu miso uses koji at 5–10 bu and 11–13 % salt.
Low-salt white miso is easily spoiled by contaminating microbes and is hard to heat-treat fully, so Kawano stresses strict plant hygiene and cold storage from shipping to sale.
Every number is labelled with how it is known. How this atlas is made
Two stories trace white miso in Kagawa to the Kyoto court in the 11th–12th centuries, one to Emperor Sutoku's exile after 1156, the other to Shido, an imperial estate in 1053–1058 that was later given to Kyoto temples. Farm families made white miso after the autumn rice harvest. Factory production grew after the Kagawa miso cooperative was founded in 1950 and the makers sold under one name, and Sanuki white miso won top grade for sweet miso at the first national miso show in 1958. Four makers produce it today [GI-124]. Dōmoto names Sanuki miso among the noted white misos of the Inland Sea coast [DOMOTO-1989].
