Abstract: A method for manufacture of glassware with an EM Culture embedded in the glass matrix to improve the palatability of foods or drinks is disclosed. A suitable amount of broth or stock made from fish is mixed with hot water and then a suitable amount of an EM Culture is added to the broth/hot water mixture. The resulting mixture is added to raw materials for glass in a suitable proportion. The mixture is then subjected to aging for a sufficient period of time to have activated the an. EM Culture contained therein. Thereafter, the mixture is melted and formed into a glass article of a desired shape.