Our cold room has a decent size is part of the kitchen instead of fridge. It's really practical and I've systematized the content, so it should be easy to get inspiration and easy to find what I'm going to use.
Of course, it is not necessary with the selection of ingredients I have, but that means that I do not always plan so much, but rather open the door to the cold room and see what is tempting.
For example, I have my own shelf for Japanese, one for Thai, one for Indian, etc.
I also have my own shelf for proteins (meat and fish etc.) and my own vegetable shelves.
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