daikon 
giant white radish, available fresh from Asian and western greengrocers.
dark rum we prefer to use an underproof rum (not overproof) for a more subtle flavour
dashi traditionally, three types of dashi are used in Japanese cooking: katsuo-dashi, stock from dried bonito flakes; konbu-dashi, stock from dried kelp seaweed used for shabu-shabu (one-pot dish); and niboshi-dashi, stock from dried small sardines or anchovies. Dashi is used in clear soups, miso soups and various casserole dishes. Instant dashi is available in powder, granules and liquid concentrate.
dates from the date palm tree and have a sticky texture; sometimes sold already pitted and chopped
Dijon mustard A pale brown, distinctively flavoured, fairly mild french mustard.
dill a herb with fine, feathery leaves and a sweet, aromatic flavour. Sold fresh, as sprigs, or dried
dried Greek oregano Also known as rigani; dried stems of Greek oregano are available from continental delicatessens and specialty food stores.
dried prawns Also called dried shrimp, these small sun-dried prawns are soaked in hot water or pounded to a paste before using. Available from Asian food stores.
duck fat Rendered and clarified duck fat and goose fat imported from France are available in tins from delicatessens and specialty food stores.
dutch-pressed cocoa "Dutching" is a method of alkalising coca. An alkali is added during proecessing, neutralising the astringent quality of the cocoa and giving it a rich, dark colour and smoother, more rounded flavour. Available from specialty food stores and delicatessens.
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