Kohlrabi has a fresh, sweet kind of light taste. Eating it raw like carrots or using it in salads is very much inspired by the Asian kitchen. I also like to use ginger raw in salads. When I cook everyday meals I focus firstly on whether my main ingredients are in season, and then after that I want to bring the world into my kitchen, and I really enjoy the diversity of flavours. It is interesting: when you look at old Scandinavian cookbooks, they used spices in both cooking and baking, and ginger was often used in preserving. The spices travelled up through Europe from the New World then ended up in Hamburg, a trading centre for Scandinavia and a bridge to a bigger culinary world.