「こしょう」(kosho) is the Japanese word for "pepper." It refers to both black pepper and white pepper, which are commonly used spices in Japanese cuisine. Black pepper is made from the dried fruit of the Piper nigrum plant, while white pepper comes from the same plant but is processed differently, resulting in a milder flavor. In cooking, こしょう is often used to enhance the taste of various dishes, including soups, stews, and grilled meats. It can be found in both whole and ground forms, allowing for versatility in seasoning. Many Japanese households keep こしょう as a staple spice in their kitchens.