Kareniscooking

Karen Wang Diggs Karen Diggs, CNC is a member of the National Association of Nutrition Professionals. She lives by the simple motto: "Eat Right, Be Well."

Karen merges her deep and innate culinary skills with her knowledge of holistic nutrition to help individuals achieve optimal health through detoxification and weight loss workshops, therapeutic cooking classes, and private nutrition consultations. "Our most intimate and profound connection with Nature is through the foods we eat. " -- Karen Wang Diggs

04/10/2026

Let’s ferment, with Koji! Learn how to make Shio Koji, Amazake, and also use sake lees to create umami forward dishes that will WOW your taste buds!
It’s happening on April 26, .
Click link in my bio for the details and register now! Class size is small for an optimal culinary experience!

04/01/2026

Time for Saffron Ice Cream! My recipe is even sugar-free! But you can also make it with sugar too. However, there’s no substitute for high-quality organic saffron grown in the U.S. from !🧡
This golden and creamy recipe is a dream!
Click for the complete recipe and how to properly bloom saffron is in the link in my bio.

03/28/2026

Let’s koji together! Join me at the beautiful on April 26th, Sunday for a fantastic cooking class on Japanese Fermentation!
You’ll learn how to make Shio Koji, Amazake , kasusake and more! Plus enjoy a sit down meal with wine!
Please click link in my bio to register. Class size is limited to ensure a personalized experience.

03/20/2026

Fermented Tea Leaf Salad (Laphet Thoke)homemade, and no waste! How?
🌱💚🌱
I’m been experimenting for a while using different tea leaves, including high-grade Gyokuro from made by .koyamaen_official
💚🌱💚
It’s NO WASTE, because I using the leaves after steeping and drinking the brewed tea.
Since Gyokuro is kinda pricey, I wanted to figure out a way to extend the life of this exquisite tea, and fermenting is the answer!
I’ll be sharing my exact recipe soon!
Give me a ‘yes’ in the comments if you like Laphet Thoke and want my recipe.

03/18/2026

Thanks again to for hosting my Advanced Japanese Fermentation classes! The class was sold out and the students were fabulous, and enthusiastic fermenters!
We focused on koji- based recipes, amazake, and making delicious pickled vegetables using nuka and sake lees.

03/13/2026

Saffron is precious, so be sure that you bloom it before using to maximize its aroma, color, and health benefits!🧡
I’m using coconut milk heated to about 120 F.
Warm milk helps to extract the compounds in saffron due to the lipids (fat molecules in the milk).
Crocin and crocetin are two carotenoid compounds in saffron that supports vision. And they are fat soluble, so adding saffron to milk is a wonderful to optimize this health benefit!
The organic saffron is from , grown in the US!🧡

03/12/2026

Enjoying Pu’erh tea with homemade gluten-free madeleines. They always bring to mind the iconic lines from Proust’s “In Search of Lost Time”.

This aged Pu’erh from is perfect with the subtle sweetness and enticing texture of the madeleines!

03/10/2026

Digging out the buried pickled treasures from my nukadoko (rice bran pickling bed) is so much fun!
And I’m serving them with cured salmon that I made using a sustainably farmed and incredibly fresh fish from !
This is fermented foods at its best!😋

03/04/2026

Love it when I fine edible plants on a hike!
Miner’s lettuce is a sign that Spring is here!💚
Note: also forage with respect to the environment and identify the plant with 100% certainty.

02/25/2026

A day of hiking also turned into foraging of mugwort, California Sagebrush, and poppies and other wild flowers.
So, I’m using a small amount of each to make a naturally effervescent herbal soda with raw honey.
Both the poppy and mugwort are good for relaxation, while the sagebrush has anti-inflammatory actions. This will be a mildly healing and healthy soda!
If you want to learn how to make this and similar wild fermented beverages, check out my class: Wild Fermented Beverages hosted by on April 22.
Click link in my bio to learn more.

02/19/2026

Preparing a nukadoko for my Advanced Japanese Fermentation Intensive hosted by .
The nukadoko is for Class Two.
Nuka is rice bran and using it to preserve, or ferment vegetables is a very traditional and distinctive culinary heritage from Japan.

02/17/2026

So excited to start teaching the 3-session Japanese a fermentation intensive hosted by !
We’ll be making shio koji, amazake, and bread made with shio koji!
Starting in less then an hour!

Address

San Francisco, CA
94109

Website

http://www.kareniscooking.com/

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