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A2 noun 10 min de lectura

こしょう

Ejemplos こしょう en 30 segundos
Explicación こしょう in your Level:
At the A1 level, 'kosho' (こしょう) is a basic vocabulary word you learn when studying food and dining. It simply means 'pepper.' You will mostly use it in simple sentences like 'Please give me the pepper' or 'I like pepper.' At this stage, you don't need to worry about the kanji (胡椒), but you should recognize the word when you see it in hiragana on a table or in a grocery store. It is often paired with 'shio' (salt). You might hear it in a classroom when talking about what you eat for breakfast or lunch. The most important thing for A1 learners is to remember that 'kosho' is the spice, not the vegetable (bell pepper).
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At the A2 level, you begin to use 'kosho' in more descriptive contexts. You should be able to describe how to cook something simply, such as 'Put salt and pepper on the meat.' You will also start encountering the word in combination with other words, like 'kuro-kosho' (black pepper). At this level, you should be aware that 'kosho' is a homophone for 'malfunction' (故障), so you need to pay attention to the context of the sentence. If someone is talking about a car or an elevator, 'kosho' probably doesn't mean pepper! You should also be able to ask for pepper in a restaurant using polite forms like 'Kosho o moraemasu ka?' (Can I have some pepper?).
By B1, you are expected to understand the nuances of how 'kosho' is used in Japanese culture. You should know that white pepper (shiro-kosho) is very common in Japanese ramen shops and Western-style Japanese cafes. You should also be comfortable using the correct verbs: 'furu' (to shake/sprinkle) or 'kakeru' (to pour/sprinkle) for adding pepper, and 'hiku' (to grind) for using a pepper mill. You might read recipes where 'kosho' is an essential ingredient and understand instructions like 'kosho de aji o totonoeru' (adjust the flavor with pepper). You are also becoming more aware of regional differences, such as the use of 'Yuzu Kosho' in Southern Japan.
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At the B2 level, your vocabulary expands to include more technical and specific terms related to 'kosho.' You should be able to discuss the sensory qualities of pepper, using adjectives like 'shigekiteki' (stimulating) or 'koubashii' (aromatic). You can distinguish between 'ara-biki' (coarsely ground) and 'kona-poudah' (powder). In a business or formal setting, you are careful not to confuse 'kosho' (pepper) with 'koushou' (negotiation) by paying close attention to vowel length. You might also read articles about the history of the spice trade in Japan or the health benefits of spices, where 'kosho' is discussed as a commodity or a medicinal herb.
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At the C1 level, you have a deep understanding of the word's etymology and its place in the broader Japanese linguistic system. You know that the kanji '胡' (ko) historically refers to 'foreign' or 'barbarian' regions to the west of China, indicating the spice's origin. You can use 'kosho' in idiomatic or metaphorical ways if they arise, although direct idioms are rare. You are proficient in using the word in professional culinary environments, discussing the chemical properties of piperine or the impact of pepper on the 'umami' of a dish. You can also navigate complex regional dialects where 'kosho' might refer to different types of peppers without any confusion.
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At the C2 level, 'kosho' is a word you use with total native-like fluency, including all its historical, regional, and technical connotations. You can appreciate and participate in high-level culinary discourse, such as the subtle differences between peppercorns sourced from different parts of the world (e.g., Sarawak vs. Tellicherry) and how they interact with Japanese ingredients. You are fully aware of the linguistic history, including how the word 'kosho' has evolved from its introduction to its current status. You can effortlessly switch between the culinary 'kosho,' the mechanical '故障,' and the geographical '湖沼' in rapid conversation without a second thought, and you can explain these differences to other learners.
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Ejemplos

こしょう en 30 segundos

  • Kosho (胡椒) is the Japanese word for pepper, a common spice used worldwide for its pungent heat.
  • It is frequently used in Japanese ramen shops and home cooking, often as part of 'shio-kosho' (salt and pepper).
  • Learners must distinguish it from '故障' (kosho), which means mechanical failure or breakdown.
  • Common varieties include black (kuro) and white (shiro) pepper, used for different flavor profiles.

The Japanese word こしょう (胡椒) refers specifically to pepper, the pungent spice derived from the peppercorn plant. In the context of Japanese cuisine and daily life, it is a ubiquitous seasoning that occupies a central role in both domestic kitchens and professional restaurant settings. Unlike some spices that are used sparingly, こしょう is considered a fundamental table condiment, often paired immediately with salt (shio) to form the compound concept of 'shio-kosho' (salt and pepper). When you encounter this word, you are most likely dealing with culinary preparation, dining out, or shopping for groceries. It is essential to distinguish this from its homophone 故障 (こしょう), which means a mechanical breakdown or malfunction—a distinction usually clarified by context or the presence of kanji.

Culinary Identity
In Japan, 'kosho' primarily refers to black pepper (kuro-kosho) and white pepper (shiro-kosho). White pepper is particularly prevalent in Japanese-style 'yoshoku' (Western-inspired) dishes and Chinese-style ramen shops, where its milder, more floral heat is preferred over the bold bite of black pepper.
Dining Etiquette
When dining at a ramen stall or a casual eatery, you will often see a small shaker labeled with the kanji 胡椒. It is common for diners to add a generous dusting of pepper to their broth to cut through the richness of the fats, especially in tonkotsu or shoyu ramen.
Regional Variations
One must be careful in Kyushu, where the word 'kosho' can sometimes refer to chili peppers, specifically in the compound 'Yuzu Kosho' (a paste made from yuzu zest and green chili peppers). However, in standard Japanese (Hyojungo), 'kosho' exclusively means the peppercorn spice.

すみません、こしょうを取っていただけますか？ (Excuse me, could you pass the pepper?)

Historically, pepper was introduced to Japan via trade routes from Southeast Asia and China. While not native to the islands, it was quickly integrated into medicinal practices before becoming a culinary staple during the Edo period. Today, the word is used in every household. Whether you are following a recipe that calls for 'shio-kosho shoushou' (a pinch of salt and pepper) or discussing the flavor profile of a sophisticated French-Japanese fusion dish, こしょう is the bridge between heat and flavor. It is a word that transcends social classes, found in the humblest bento box and the most expensive Michelin-starred kitchen. Understanding its usage involves recognizing that it is almost always used as a mass noun in English terms, referring to the spice as a whole rather than individual peppercorns, which would be 胡椒の粒 (kosho no tsubu).

このスープは、もう少しこしょうを効かせたほうが美味しいですよ。 (This soup would be more delicious if you added a bit more pepper.)

Common Varieties
1. Kuro-kosho (Black Pepper): Strong and aromatic. 2. Shiro-kosho (White Pepper): Mild and used in light-colored sauces. 3. Ara-biki kosho (Coarsely ground pepper): Used for steaks and salads.

Using こしょう in a sentence is relatively straightforward because it functions as a standard noun. However, the verbs associated with it change depending on the action you are performing—whether you are 'sprinkling,' 'grinding,' or 'seasoning.' The most common verb used with pepper is かける (kakeru), which means to sprinkle or pour over. If you are using a pepper mill, the verb ひく (hiku), meaning to grind, is appropriate. Mastering these combinations will make your Japanese sound much more natural and precise in a kitchen or dining environment.

The 'Sprinkle' Pattern
Noun + を + かける. Example: こしょうをかける (To sprinkle pepper). This is the go-to phrase for adding pepper to a finished dish at the table.
The 'Grind' Pattern
Noun + を + ひく. Example: 挽きたてのこしょう (Freshly ground pepper). Using the 'hiku' verb implies the use of a pepper mill (kosho-hiki) and suggests a focus on freshness and aroma.
The 'Season' Pattern
Noun + で + 味付けする. Example: 塩とこしょうで味付けする (Season with salt and pepper). This is the standard instructional phrase found in cookbooks and cooking shows.

ステーキの両面に、たっぷりとこしょうを振ってください。 (Please sprinkle plenty of pepper on both sides of the steak.)

In more advanced contexts, you might hear the word 効かせる (kikaseru), which literally means 'to make effective.' When applied to こしょう, it means to use enough pepper so that its flavor is a prominent feature of the dish. For example, こしょうを効かせたパスタ refers to a pasta dish where the pepper provides a significant kick, like a Cacio e Pepe. Furthermore, when shopping, you will encounter descriptors like 粒 (tsubu) for whole peppercorns and 粉 (kona) for powdered pepper. Understanding these distinctions allows you to navigate the grocery aisle with confidence.

この料理は白こしょうを使うのが一般的です。 (It is common to use white pepper for this dish.)

Common Adjectives
1. 辛い (Karai): Spicy/Pungent. 2. 香ばしい (Koubashii): Aromatic/Fragrant. 3. 刺激的な (Shigekiteki-na): Stimulating/Sharp.

The word こしょう is a staple of the Japanese auditory landscape, appearing in a variety of social and professional settings. If you are living in Japan or watching Japanese media, you will hear it most frequently in the following environments. First and foremost is the **restaurant setting**. Whether it's a high-end French restaurant where the waiter asks if you'd like freshly ground pepper on your salad, or a local ramen-ya where the chef shouts instructions to an assistant, the word is constantly in the air. In casual dining, you might hear a customer ask their companion, 「こしょう、そっちにある？」 (Is the pepper over there by you?).

「お客様、仕上げに黒こしょうをおかけしましょうか？」 (Sir/Madam, shall I sprinkle some black pepper on top to finish the dish?)

Second, the **supermarket** is a prime location for hearing and seeing this word. Store announcements might highlight a sale on spices, or you might overhear a couple discussing which type of pepper to buy for a specific recipe. The labels on the shelves will prominently display 胡椒 or コショウ. Third, **cooking shows and YouTube channels** are saturated with this term. Japanese celebrity chefs like Mocomichi Hayami are famous for their flamboyant pepper-sprinkling techniques, and they will often narrate the process: 「ここで胡椒を少々...」 (And here, a little bit of pepper...).

Another interesting context is the **medical or health discourse**. While less common, discussions about the health benefits of piperine (the active compound in pepper) sometimes appear in health magazines or daytime talk shows (wide shows). You might hear experts talk about how こしょう can aid digestion or improve metabolism. Lastly, in the **Kyushu region**, the word carries a unique weight because of 'Yuzu Kosho.' When people there say 'kosho,' you must listen carefully to the context—if they are talking about a spicy green paste, they are referring to chili, not peppercorns. This regional linguistic quirk is a frequent topic of conversation among Japanese people from different prefectures.

九州では、唐辛子のことをこしょうと呼ぶこともあるんですよ。 (In Kyushu, people sometimes call chili peppers 'kosho' as well.)

At the Ramen Shop
"Kosho iremasu ka?" (Would you like pepper in it?) or simply seeing the GABAN-branded pepper tins that are iconic in Japanese ramen shops.
In the Kitchen
"Kosho ga kireta!" (We've run out of pepper!) - a common domestic exclamation when cooking.

The most significant pitfall for learners of Japanese when it comes to こしょう is the existence of several homophones that sound identical but have vastly different meanings. In a spoken conversation, if you lose track of the context, you might find yourself confused. The most frequent confusion arises with 故障 (こしょう), which means 'malfunction' or 'out of order.' Imagine telling a waiter your car has a kosho (malfunction) while pointing at the kosho (pepper) on the table—it leads to comical but confusing exchanges. Always rely on the surrounding verbs to distinguish the two: you 'fix' (naosu) a malfunction, but you 'sprinkle' (kakeru) pepper.

❌ エレベーターがこしょうしています。 (The elevator is 'peppering' - Incorrect if you meant malfunction!)
✅ エレベーターが故障しています。 (The elevator is malfunctioning.)

Another common mistake is the **misuse of particles**. Learners often struggle with whether to use 'o' or 'ni' when adding pepper. While こしょうをかける (sprinkle pepper) is correct, some try to say こしょうにかける, which would imply you are sprinkling something *onto* the pepper. Furthermore, the distinction between pepper (the spice) and bell pepper is a major source of error. In English, 'pepper' can mean both. In Japanese, a bell pepper is ピーマン (piiman) or パプリカ (papurika). If you ask for 'kosho' in a salad expecting slices of green bell pepper, you will instead receive a dusting of spicy black powder.

Finally, there is the issue of **pitch accent**. While many learners ignore pitch accent, 'kosho' (pepper) and 'kosho' (malfunction) actually have the same pitch pattern (Heiban - flat), which makes them even harder to distinguish. However, the word 公証 (koushou), meaning notarization, has a long 'u' sound and a different pitch. Beginners often fail to elongate the 'u' in words like koushou or koushou (negotiation), making them sound like kosho (pepper). In a professional setting, asking for 'pepper' instead of 'negotiation' could be quite embarrassing. Practice the short, crisp 'o' sound in ko-sho to ensure you are talking about the spice.

Homophone Checklist
1. 胡椒 (Pepper): Food context. 2. 故障 (Breakdown): Machine context. 3. 湖沼 (Lakes/Marshes): Geography context. 4. 呼称 (Name/Title): Formal context.

While こしょう is the general term for pepper, Japanese has a rich vocabulary for various types of heat and spice. Depending on the dish and the desired flavor profile, you might choose an alternative. The most common 'sibling' spice is 唐辛子 (とうがらし - tougarashi), which refers to red chili peppers. While kosho provides a sharp, nose-tingling heat, tougarashi provides a burning heat on the tongue. In Japanese cooking, these are rarely interchangeable. For example, you would use pepper in a cream sauce, but chili in a spicy stir-fry.

Kosho vs. Tougarashi
Kosho is the 'Western' heat (peppercorns), while Tougarashi is the 'Eastern' heat (chilis). If a recipe calls for 'spiciness' (karami), you must decide which type of heat is appropriate.
Kosho vs. Sansho
Sansho (Japanese Pepper) is actually a different plant (Sichuan pepper family). It has a numbing, citrusy quality. While 'kosho' is used broadly, 'sansho' is specifically used for eel (unagi) and certain hot pots.

Another important comparison is with 山葵 (わさび - wasabi). Wasabi provides a sharp, sinus-clearing heat similar to white pepper but much more intense and fleeting. In the context of sushi, you would never use kosho; wasabi is the only acceptable pungent condiment. However, in modern 'fusion' sushi, you might see seared salmon topped with black pepper. Understanding these boundaries is key to mastering Japanese culinary culture. Additionally, there is 和からし (wa-karashi), Japanese mustard, which is much hotter than Western mustard and is often used with natto or oden.

西洋料理にはこしょう、和食には七味唐辛子がよく合います。 (Pepper goes well with Western food, while Shichimi (seven-spice chili) goes well with Japanese food.)

Lastly, let's look at the specific types of kosho. If you want to be precise, use 黒胡椒 (kuro-kosho) for black pepper, 白胡椒 (shiro-kosho) for white pepper, and ピンクペッパー (pink pepper) for the decorative red berries often found in French-Japanese cuisine. By specifying the color, you demonstrate a higher level of vocabulary and a deeper understanding of the ingredient's role in the dish. In professional kitchens, these distinctions are never ignored.

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Ejemplos por nivel

1

こしょうをください。

Please [give me] the pepper.

Uses the basic 'Noun + o kudasai' pattern for requests.

2

これはこしょうですか？

Is this pepper?

A simple question using the 'desu ka' structure.

3

私はこしょうが好きです。

I like pepper.

Uses the 'ga suki' pattern to express preference.

4

しおとこしょうがあります。

There is salt and pepper.

Uses 'to' to connect two nouns and 'arimasu' for existence.

5

こしょうは辛いです。

Pepper is spicy.

Uses a basic 'A is B' structure with an i-adjective.

6

たまごにこしょうをかけます。

I put pepper on the egg.

Introduces the verb 'kakeru' (to sprinkle/put on).

7

こしょうはどこですか？

Where is the pepper?

A basic location question.

8

スープにこしょうを入れました。

I put pepper in the soup.

Uses the past tense of 'ireru' (to put in).

1

ステーキにこしょうを振ってください。

Please shake/sprinkle pepper on the steak.

Uses 'furu' (to shake) in the polite request form '-te kudasai'.

2

黒こしょうの方が香りが強いです。

Black pepper has a stronger aroma.

Uses 'no hou ga' for comparison.

3

このラーメンはこしょうが効いていますね。

This ramen has a strong pepper kick, doesn't it?

Uses 'kiku' (to be effective/strong) to describe flavor.

4

スーパーでこしょうを買ってきて。

Go buy some pepper at the supermarket (and come back).

Uses the '-te kuru' form for a common errand.

5

塩とこしょうで味をつけましょう。

Let's season it with salt and pepper.

Uses the volitional 'mashou' for a suggestion.

6

こしょうを入れすぎないでください。

Please don't put in too much pepper.

Uses the '-sugiru' (too much) grammar combined with negative request.

7

テーブルの上にこしょうがありますか？

Is there pepper on the table?

Uses 'no ue ni' for specific location.

8

挽きたてのこしょうは美味しいです。

Freshly ground pepper is delicious.

Uses 'hikitate' (freshly ground) as an adjective.

1

お好みでこしょうを足してください。

Please add pepper according to your preference.

Uses 'okonomi de' (as you like) - a common restaurant phrase.

2

こしょうのピリッとした辛さがアクセントになります。

The sharp spiciness of the pepper acts as an accent.

Uses 'piritto' (onomatopoeia for sharp/spicy) and 'akusento' (accent).

3

このパスタは、仕上げに黒こしょうをたっぷり使います。

For this pasta, use plenty of black pepper as a finishing touch.

Uses 'shiage ni' (to finish/as a final touch).

4

白こしょうは、料理の色を邪魔しません。

White pepper does not interfere with the color of the dish.

Uses 'jama o shinai' (to not interfere/disturb).

5

サラダに粗挽きのこしょうをかけると美味しいですよ。

It's delicious if you sprinkle coarsely ground pepper on the salad.

Uses 'ara-biki' (coarsely ground) and the conditional '~to'.

6

こしょうを切らしてしまったので、買いに行かなければなりません。

I've run out of pepper, so I have to go buy some.

Uses 'kirashite shimau' (to accidentally run out) and '~nakereba narimasen' (must).

7

このドレッシングには、少しこしょうを効かせた方がいいですね。

It would be better to give this dressing a bit more of a pepper kick.

Uses the '~hou ga ii' (had better/it's better to) pattern.

8

昔、こしょうは非常に高価なスパイスでした。

In the past, pepper was an extremely expensive spice.

Uses 'mukashi' (long ago) and 'kouka' (expensive/high price).

1

こしょうの成分であるピペリンには、代謝を上げる効果があると言われています。

Piperine, a component of pepper, is said to have the effect of increasing metabolism.

Uses 'seibun' (component) and 'to iwarete iru' (it is said that).

2

肉の臭みを消すために、こしょうを多めに使います。

In order to remove the gamey smell of the meat, use a generous amount of pepper.

Uses 'tame ni' (in order to) and 'kusami' (unpleasant smell).

3

このスープは、こしょうの刺激が強すぎて味が分かりません。

This soup is so sharp with pepper that I can't taste the other flavors.

Uses '~sugite' (so much that...) to show result.

4

挽きたてのこしょうの香りは、食欲をそそります。

The aroma of freshly ground pepper whets the appetite.

Uses 'shokuyoku o sosoru' (to whet/stimulate the appetite).

5

九州地方では、柚子こしょうが薬味として親しまれています。

In the Kyushu region, Yuzu Kosho is popular as a condiment.

Uses 'yakumi' (condiment/garnish) and the passive 'shitashimarete iru'.

6

こしょうを保存する際は、湿気を避けて冷暗所に置いてください。

When storing pepper, please avoid moisture and keep it in a cool, dark place.

Uses 'sai' (formal word for when/at the time of) and 'reianjo' (cool dark place).

7

彼はこしょうを使いすぎて、料理を台無しにしてしまった。

He used too much pepper and completely ruined the dish.

Uses 'dainashi ni suru' (to ruin/spoil).

8

このソースの隠し味は、ほんの少しの白こしょうです。

The secret ingredient in this sauce is just a tiny bit of white pepper.

Uses 'kakushi-aji' (secret ingredient/hidden flavor).

1

胡椒の歴史を紐解くと、大航海時代の重要な交易品であったことが分かります。

When we unravel the history of pepper, we see it was a vital trade commodity during the Age of Discovery.

Uses 'himotoku' (to unravel/read thoroughly) and 'kouekihin' (trade goods).

2

洗練されたフランス料理において、こしょうの使い方はシェフの腕の見せ所です。

In sophisticated French cuisine, the use of pepper is a chance for the chef to show off their skill.

Uses 'senren sareta' (sophisticated) and 'mise-dokoro' (highlight/chance to show off).

3

このワインは、黒こしょうを思わせるスパイシーな余韻が特徴です。

This wine is characterized by a spicy aftertaste reminiscent of black pepper.

Uses 'omowaseru' (reminiscent of) and 'yoin' (aftertaste/lingering memory).

4

胡椒は、単なる調味料の枠を超え、かつては通貨としての役割も果たしていました。

Pepper transcended the role of a mere seasoning and once even functioned as currency.

Uses 'waku o koeru' (to transcend/go beyond the frame of).

5

産地によって胡椒の風味は千差万別であり、料理との相性も異なります。

The flavor of pepper varies infinitely depending on the origin, and its compatibility with dishes also differs.

Uses 'sensha-banbetsu' (infinite variety) and 'aishou' (compatibility).

6

こしょうの刺激が、脂の乗った肉の旨味を最大限に引き出しています。

The stimulation of the pepper brings out the maximum 'umami' of the fatty meat.

Uses 'saidaigen ni' (to the maximum) and 'hikidasu' (to pull out/bring out).

7

伝統的なレシピを忠実に再現しつつ、こしょうの種類で独自性を出しています。

While faithfully reproducing the traditional recipe, I am showing originality through the type of pepper used.

Uses 'chuujitsu ni' (faithfully) and 'dokujisei' (originality).

8

胡椒のピリリとした辛みが、全体の味をしっかりと引き締めています。

The sharp spiciness of the pepper firmly tightens the overall flavor.

Uses 'hikishimeru' (to tighten/make firm - used for flavors).

1

胡椒の持つ揮発性の芳香成分を損なわないよう、提供の直前に挽くのが鉄則です。

It is an iron-clad rule to grind pepper immediately before serving so as not to lose its volatile aromatic components.

Uses 'kihatsusei' (volatile) and 'tessoku' (iron rule).

2

中世ヨーロッパにおいて、胡椒は富と権力の象徴であり、貴族の間で珍重されました。

In medieval Europe, pepper was a symbol of wealth and power, highly prized among the nobility.

Uses 'shouchou' (symbol) and 'chinchou' (to prize highly).

3

このジビエ料理には、野性味溢れる風味に対抗できる力強い黒胡椒が不可欠です。

For this game dish, a powerful black pepper that can stand up to the wild flavor is essential.

Uses 'jibie' (game meat) and 'fuketsu' (essential).

4

胡椒の辛味成分であるピペリンの含有量は、品種や収穫時期によって微妙に変動します。

The content of piperine, the spicy component of pepper, fluctuates subtly depending on the variety and harvest time.

Uses 'ganyouryou' (content/amount contained) and 'hendou' (fluctuation).

5

歴史的に見れば、胡椒を求めて海を渡った者たちが、世界地図を塗り替えていったのです。

From a historical perspective, those who crossed the seas in search of pepper were the ones who redrew the world map.

Uses 'nurikaeru' (to redraw/repaint - metaphor for change).

6

単なる辛味付けに留まらず、胡椒は料理の輪郭を鮮明にする役割を担っています。

Not stopping at merely adding spiciness, pepper plays the role of making the 'outline' of a dish vivid.

Uses 'rinkaku' (outline/silhouette) and 'ninau' (to bear/carry a role).

7

このソースにおける白胡椒の役割は、極めて繊細かつ重層的な味わいの構築にあります。

The role of white pepper in this sauce lies in the construction of an extremely delicate and multi-layered taste.

Uses 'juusouteki' (multi-layered) and 'kouchiku' (construction).

8

胡椒の香りが鼻腔をくすぐり、食前の期待感を一層高めてくれます。

The scent of pepper tickles the nasal passages, further heightening the sense of anticipation before the meal.

Uses 'bikou' (nasal cavity) and 'kitai-kan' (sense of anticipation).

Colocaciones comunes

こしょうをかける
こしょうを振る
こしょうをひく
塩こしょう
黒こしょう
白こしょう
こしょうが効く
粗挽きこしょう
こしょう入れ
こしょう少々

Frases Comunes

塩こしょう少々

— A pinch of salt and pepper. Standard recipe instruction.

最後に塩こしょう少々で味を調えます。

こしょうをきかせる

— To make the pepper flavor stand out. Used when you want a spicy kick.

この料理はこしょうをきかせた方が美味しい。

挽きたてのこしょう

— Freshly ground pepper. Emphasizes aroma and freshness.

挽きたてのこしょうの香りは格別だ。

こしょうが足りない

— Not enough pepper. Used when tasting food.

少しこしょうが足りない気がする。

こしょうを取る

— To pass or pick up the pepper.

すみません、こしょうを取ってもらえますか？

粒こしょう

— Whole peppercorns. Used for pickling or in mills.

粒こしょうをミルに入れる。

粉こしょう

— Powdered pepper. The fine version often found in shakers.

粉こしょうは使い勝手がいい。

こしょうの香り

— The scent of pepper.

こしょうの香りが食欲をそそる。

こしょうを振るう

— To wield pepper (stylistic/dramatic).

シェフが華麗にこしょうを振るう。

柚子こしょう

— Yuzu pepper paste. A specific Japanese condiment.

刺身に柚子こしょうをつける。

Modismos y expresiones

"胡椒を利かせる"

— To add a sharp edge or punch to something. Usually culinary but can be metaphorical for making something more interesting.

話に少し胡椒を利かせて（面白くして）話す。

Casual/Metaphorical
"山椒は小粒でもぴりりと辛い"

— While this uses 'Sansho' (Japanese pepper), it's the most famous pepper-related idiom. It means 'Small but powerful.'

彼は体が小さいが、仕

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