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.