One syllable: Soy Sauce.
SOY-saws
/ˈsɔɪ sɔs/
Soy Sauce is pronounced SOY-saws (/ˈsɔɪ sɔs/). It has one syllable (Soy Sauce), with the stress on "Soy Sauce". Soy sauce is a salty fermented liquid seasoning used worldwide in cooking. It comprises soybeans, roasted grains, water, and salt, providing a rich umami and brown color to dishes. Commonly used in Asian cuisines and condiments, it also serves as a flavor enhancer in dips and marinades.
nounSoy sauce is a salty fermented liquid seasoning used worldwide in cooking. It comprises soybeans, roasted grains, water, and salt, providing a rich umami and brown color to dishes. Commonly used in Asian cuisines and condiments, it also serves as a flavor enhancer in dips and marinades.
- Practice tip: focus on two phonemes at a time: the /ɔɪ/ in 'soy' and the /ɔ/ in 'sauce'. - Ensure the final /s/ is crisp; avoid voiced /z/ at the end. - Do not merge the two words into a single syllable; keep a tiny boundary when speaking.
"I added a splash of soy sauce to the stir-fry for depth of flavor."
"She drizzled soy sauce over the sushi as a dipping sauce."
"The recipe calls for light soy sauce to keep the sauce from overpowering the dish."
Pronounce as two syllables: /sɔɪ/ + /sɔs/ in US;/ UK may be /sɔɪ ˈsɔːs/. Stress falls on the first word. Tip: mouth opens wider for /ɔɪ/ and keep /s/ sibilants clear. Imagine saying ‘soy’ like the meat substitute but smoother; ‘sauce’ rhymes with ‘boss’ in US but with a longer o in UK. Audio reference: listen to native speech in Pronounce or Forvo entries for 'soy sauce' to hear the two-word phrase smoothly connected.
Common errors: pronouncing /sɔɪ/ as /soʊ/ (American oo); pronouncing /sɔs/ with a hard /z/ sound instead of /s/; running the words together too tightly or misplacing the stress. Correction: keep /ɔɪ/ as a diphthong with rounded lip position, and pronounce /sɔs/ with a clear final /s/. Practice slow, then increase tempo, making a tiny pause between the words, maintaining two distinct syllables.
US: /sɔɪ sɔs/ with rhotic tendency; UK/AU: /sɔɪ sɔːs/ or /sɔɪ sɔːs/ with longer second vowel. US often reduces the second syllable slightly in rapid speech, while UK/AU maintain a longer /ɔː/ in ‘sauce’. The first word retains /ɔɪ/ in all. In fast speech, the phrase may blend: /sɔɪsɔs/.
Because it combines a diphthong /ɔɪ/ plus a tense back vowel /ɔ/ in the second word, and the second syllable in ‘sauce’ can shift between /ɔs/ and /ɔːs; non-native speakers may fuse the two words or misplace the stress. Additionally, the pairing of /s/ + /ɔɪ/ at word boundary can lead to subtle coarticulation. Practicing with slow, deliberate articulation helps anchor the two distinct words.
The phrase lacks a middle consonant cluster; the challenge is the /ɔɪ/ diphthong and the final /s/ of ‘sauce’. Some learners insert an extra alveolar stop when transitioning, saying /sɔɪ sɛs/; instead, maintain a smooth glide from /ɔɪ/ to /s/ without inserting extra sounds. Visualize a slight pause between words and then slide into the final /s/.
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US: /sɔɪ sɔs/ with rhotic reflex and shorter /ɔː/ in 'sauce' in some regions; UK/AU: /sɔɪ sɔːs/ with clearer length distinction and less rhotic influence in non-rhotic dialects. Vowels: /ɔɪ/ is open-mid back rounded; /ɔ/ in 'sauce' is a back rounded vowel often lengthened in British English. Consonants: final /s/ is unvoiced; keep crisp.
Soy sauce originates from East Asia, with earliest forms appearing in China during the Zhou dynasty (c. 1046–256 BCE) as a fortuitous fermentation of soybeans, grains, and brine. The term likely derives from the Chinese jiangyou or jiangyou, referring to salted fermented sauces. The modern Western term soy sauce entered English in the 18th century via trade routes that exposed European merchants to Chinese condiments. The process involves Aspergillus oryzae or related molds for koji fermentation, then pressing and salting, which yields a liquid condiment rich in glutamates. Over centuries, regional variants developed—Japanese shoyu, Chinese soy sauce varieties, Korean ganjang—each with distinct salt levels and brewing methods. In Japan, shoyu is brewed with wheat, giving a sweeter, mellower profile, while Chinese variants often rely more heavily on soy and salt, producing a bolder, saltier flavor. The word’s evolution reflects globalization of food cultures, expanding the term beyond a Chinese origin to a universal kitchen staple.
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💡 These words have similar meanings to "Soy Sauce" and can often be used interchangeably.
🔄 These words have opposite meanings to "Soy Sauce" and show contrast in usage.
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Words that rhyme with "Soy Sauce"
-uce sounds
-me) sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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