Nori Day in Japan Date in the current year: February 6, 2026

Nori is a dried, edible seaweed product made from several species of red algae in the genus Pyropia, sometimes called purple laver in English. It is made by shredding the harvested seaweed and drying the pulp on wooden frames in a process similar to making traditional Japanese paper, washi. The finished product is a thin, dried sheet with a strong, distinctive flavor.

Originally, the term nori referred to all types of seaweed. One of its earliest mentions is in the Taihō Code, which dates to the early 8th century. The code listed nori as one of the products that could be used to pay tribute taxes. The drying and harvesting of nori are described in the Fudoki, early 8th-century provincial reports compiled for the emperor. Nori is also mentioned as a common product in the 10th-century story Utsubo Monogatari (“The Tale of the Hollow Tree”).

After centuries of harvesting seaweed in the wild, the Japanese began cultivating nori purposefully in the Edo period (late 17th century). Originally, they consumed nori as a paste until the modern sheet form was invented in the mid-18th century. Traditional nori cultivation and production declined by the mid-20th century. However, research by British phycologist Kathleen Drew-Baker led to a breakthrough in the commercial cultivation and production of nori. Despite never having been to Japan, she is known as the “Mother of Seaweed Farming” or “Mother of the Sea” there.

Nori is a rich source of vitamins A, C, B2, and B9, as well as iodine. It is also a moderate source of vitamin B3, iron, and zinc. In Japanese cuisine, nori is commonly used to wrap onigiri (rice balls) and various types of sushi. Small sheets or strips of nori are often used to garnish rice dishes, soups, noodles, and bento. Before consumption, nori is toasted plain or with a special flavoring mixture.

Nori is also a common ingredient in furikake, a dry condiment consisting of dried fish or roe, nori flakes, sesame seeds, shiso (an aromatic herb in the mint family), salt, and sometimes other ingredients. Furikake is usually sprinkled on cooked rice or added to onigiri. Nori can also be used to make tsukudani, a condiment consisting of thinly sliced seaweed simmered in soy sauce or mirin.

Nori Day was initiated in 1966 by the National Federation of Laver, Shellfish and Fishing Industry Cooperative Association. February 6 was chosen as the date to commemorate the enactment of the Taihō Code. The holiday is primarily celebrated in municipalities that produce nori. Activities include industry and community events that promote seaweed and express appreciation for it, such as festivals organized by fishing cooperatives, meals featuring nori (such as school lunches or special food promotions), and special sales or presentations by shops.