Kareniscooking

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

05/25/2026

Only a few spots left! Learn to make Shio Koji and other koji-based goodies that will rock your taste buds with an umami explosion! It’s happening in 5/27, Wednesday evening in Oakland.
Click link in my bio to register now!

05/22/2026

Can you believe my Matcha Frosting is made without processed sugar? It’s the BEST ever and the food-grade matcha from .koyamaen_official that I got from in Berkeley is the ultimate!
So…these cupcakes are also gluten-free!
Want the recipe? 💚
Leave a ‘yes’ in the comments.

05/20/2026

A highlight of my visit to NYC! Whisked white tea in the Song Dynasty tradition, whisked expertly by Olivia of .
She is an amazing tea expert, and the tea shop was also amazing!
A must for all lovers of fine teas and tea culture!
I learned from her the origin of matcha!
💚🌱💚

05/01/2026

My happy hour mocktail 🍸made with water kefir grains from and organic saffron from 🧡
Cheers!

04/23/2026

I got a beautiful bouquet of organic lilacs from at the and I’m going to preserve them and eat them by turning the blossoms into candied lilacs!💜
I 💜 to eat flower! How about you?

04/22/2026

Gorgeous king trumpet mushroom from I got from the Clement Street Farmers market organized by
Love getting fresh local ingredients and support sustainable food ways!
Homemade sauerkraut made with (aka Kraut Source).

04/20/2026

The quality of serving utensils are as important as the quality of ingredients. These beautifully handcrafted Oryoki bowls keep the artisanal lineage of Japanese master Nakade Hiromichi alive into a new generation of people who value true craftsmanship. From

04/20/2026

Love preparing wild fermented beverages for my next class on April 22nd!
This one is sold out, BUT I’ll be teaching another one on June 13th, Saturday. Click link in my bio to sign up.

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.

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San Francisco, CA
94109

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