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

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!

02/15/2026

Did you know magnolia flowers are edible? And they also have medicinal properties as well!
I’m infusing amazake water with the flower and hope that the beautiful scent will spice it up!🩷
Magnolia flowers are actually a bit spicy and some taste like cardamom or cinnamon or white pepper.
Note: Do not harvest flowers that are sprayed with insecticides.

02/14/2026

Winding down with a steeping of Honey Orchid oolong from and ready for the weekend…

02/13/2026

Making buchimgae with a organic and gluten-free mix from which I got from and my homemade kimchi was made with
This is a great lunch!😋

02/13/2026

A cup of tea is more than a cup of tea.
The beautiful porcelain tea cup with translucent rice grain patterns is a classic Chinese design that dates back to the Qing Dynasty.
My little tea cup is from
I love drinking tea from it!

02/12/2026

I love to make risotto! You have to be attentive and be in the moment to make it right!
Today, I’m adding in saffron from to give an extra boost of flavor and color!🧡
Combining with wild foraged yellow foot mushrooms. Yum!!!
What are you cooking up ?

02/12/2026

Pu’erh is a very special fermented tea from Yunnan, China. It helps with digestion, and is touted as a healing tea for gout. Although, since I do not have gout, I cannot validate that claim.😊
This Pu’erh tea cake is from , one of the original tea merchants established in the US over 30 years ago.
Making a pot of Pu’erh tea is a ritual and spiritual endeavor.
,

02/11/2026

The craft and art of making tamagotaki!
The groovy iron pan is from and the delightful saké is from
My lunch is ready!

02/10/2026

Camellia sinensis, known to the world as a tea plant also gives us beautiful flowers that have inspired poets and sages.

02/09/2026

Learn to ferment using traditional Japanese methods that will elevate your taste buds and culinary skills!
Hosted by and taught by your’s truly, Chef Karen.😊
I lived in Japan some years ago, and can still vividly remember tasting my first homemade nukazuke pickled vegetables! And I quickly learned to make them myself. Now, I want to share now to make them with you!

Space is limited to 25 spots.
Click link in bio to learn more and register.

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San Francisco, CA
94109

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