Ripening

One of the simplest ways to increase umami requires no effort at all; all that is needed is a little patience. This is because, as is commonly known, as many vegetables ripen they become more flavourful. Perhaps the most striking example of this is the tomato. Immature, green tomatoes are much less appetising in taste than fully ripe, bright red ones, and the reason for this is that as the tomato matures and ripens, the natural content of free amino acids, most notably glutamate, increases.