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.
Vegetables from Gotemba and Oyama, Shizuoka, Japan
Mizukakena is a leaf green grown in winter paddies kept warm by Fuji spring water. The washed greens are rubbed with salt, layered under a weight, turned top to bottom the next day and eaten three or four days after salting. It is a short salt pickle; no source read says how far it ferments.
| Mizukakena1 kg | A Brassica leaf green grown in winter paddies; washed and kept in bunches with the stem ends together[maff-mizukakena][jawiki-mizukakena] |
| Salt30–40 g | [maff-mizukakena] |
| Starter | none added; the recipe lists only the greens and salt |
Total time across the recorded steps: 4 days – 5 days
What changes: Starting material: early-spring mizukakena greens, washed in their bunches
Output: clean bunches of greens.
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
Mizukakena is a leaf green grown in winter paddies kept warm by Fuji spring water. The washed greens are rubbed with salt, layered under a weight, turned top to bottom the next day and eaten three or four days after salting. It is a short salt pickle; no source read says how far it ferments. Made in 5 steps over 4 days – 5 days. The longest step, eat once ready, takes 3–4 days (MAFF うちの郷土料理 (Our Regional Cuisines) 2026). Salt is 3–4 % (MAFF うちの郷土料理 (Our Regional Cuisines) 2026).
| Main step | 3–4 daysReported[maff-mizukakena] | Eat once ready |
|---|---|---|
| Salt | 3–4 %Reported[maff-mizukakena] | Rub with salt until limp |
Unlike nozawana-zuke, which is kept through the winter and soured, mizukakena-zuke is a short early-spring salt pickle eaten within a few days.
For lightly salted pickles eaten after a short time (asazuke), Japan's health ministry says there is no heating or fermenting step that fully sterilises the product, so raw leaves are kept at 10 °C or below, washed under running drinking water and disinfected, and the product is kept at 10 °C or below [mhlw-asazuke]. The notice does not name mizukakena-zuke.
Every number is labelled with how it is known. How this atlas is made
Mizukakena is said to have been grown from seed that the head of Atano, Kitagō village (now Oyama), brought from Echigo (Niigata) in 1886. Women from Echigo, who came with the workers building the Tōkaidō line (now the JR Gotemba line) in the mid-Meiji era, are said to have first pickled it.
