[Ebook] Encyclopedia of Aquarium & Pond Fish – Directory of Pond Fish – Koi

Directory of Pond Fish

Koi

Few fish inspire greater devotion than koi. These large ornamental carp have now established a dedicated following in the West, matching that which they enjoy in their Japanese homeland. Koi were developed primarily for the beauty of their colors and patterning, when viewed from above. This led to great interest in breeding and showing koi varieties, and the most desirable individuals now change hands for huge sums of money. To appreciate these attractive pond fish fully, they must be clearly visible through the water; as a result, koi are most often kept in well-filtered water in a pond containing few or no plants.

UNDERSTANDING KOI NOMENCLATURE

Distinguishing between koi varieties can be extremely confusing at first, partly because they are referred to in the West by traditional Japanese descriptions, even if they have been bred in other countries. Knowledge of a few basic terms, such as the words to describe the various colors (right) and the main varieties (below), is a useful introduction to the complex world of koi nomenclature.

KOI VARIETIES

The illustrations below give examples of the main koi varieties, highlighting their individual characteristics. The most popular varieties, known collectively as “Go Sanke,” are the Showa, Kohaku, and Sanke. Varieties prefixed with the term “Hikari” are metallic koi, which have an overall reflective luster, while all others are known as nonmetallics.

In addition to the color differences described here, the appearance of a koi is influenced by its pattern of scalation. “Doitsu” koi, for example, may have large mirror scales on either side of the dorsal fin but are scaleless elsewhere, while the scale type known as “Kin Gin Rin,” or simply “Gin Rin,” is characterized by the sparkling appearance of the scales.

• Kohaku koi have red markings on a white background: White body and tail – Variable red patterning
• Sanke koi have red and black markings on a white background: Small black markings.
• Bekko koi have black markings on a white, red, or yellow background: Ki Bekko – White tail and fins – Yellow body.
• Koromo koi are white with red markings overlaid with a dark pattern: Ai Goromo – Dark patterning
• Utsuri Mono have white, red, or yellow markings on a black background: Hi Utsuri – Red-andblack tail – Large black areas.
• Tancho are white koi with a red mark, ideally circular, on the head but no red on the body: Tancho Kohaku – White tail and body – Circular red Tancho spot
• Goshiki koi are fivecolored, displaying areas of light and dark blue, red, and black on a white background: Goshiki – Dark markings overlap red
• Showa koi have red and white markings on a black background: Large areas of black
• Asagi koi are pale blue with red and white areas: Pale blue body
• Hikarimuji are metallic koi of a single color: Yamabuki Ogon – No markings on body or tail – Metallic yellow body
• Hikari Utsuri are metallic Utsuri and Showa: Kin Showa – Red markings have a gold sheen – White tail
• Kawarimono This group includes all nonmetallic koi not represented in other categories, including these two examples: Hajiro koi are mainly black. – Hajiro – Some white on tail and fins
• Beni-goi koi are entirely red/orange.
• Hikarimoyo This group includes all metallic koi not represented in other categories, including these two examples: Yamatonishiki – Yamatonishiki koi are metallic Sanke. – Orenji Hariwake – Hariwake are metallic silver koi with orange or yellow markings.

KOI COLORS

Japanese descriptions of color are important in koi nomenclature. Some have multiple names depending on the form in which that color appears.

• RED: “Aka” (red background) “Hi” (red markings)
• Blue: “Ai”
• Orange/Red: “Beni” (orange/red background)
• Brown: “Cha”
• Silver (metallic): “Gin”
• Gold (metallic): “Kin”
• Black: “Karasu” (black background) “Sumi” (black markings)
• Yellow: “Ki” (yellow) “Yamabuki” (pale yellow)
• Green: “Midori”
• Gray: “Nezu”/”Nezumi”
• Orange: “Orenji”
• White: “Shiro”

Kohaku (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

The earliest forerunners of modern koi displayed simple red-and-white markings. Known as Kohaku, these koi rank today as one of the most popular varieties. Kohaku are characterized by their white body color and red (or “hi”) patterning. In the highest-quality Kohaku, it is particularly important that the white areas show no trace of yellowing (a fault known as “shimis”), while the red areas should be dense. The border, or “kiwa,” at the back of each red patch must be well defined; at the front, however, the white scales overlay the red so the definition is not as sharp. Assessing the potential of young Kohaku can be difficult, because their scales have a translucent nature—a feature described as “kokesuke.” All Kohaku stem from six basic breeding lines, which are named after the Japanese breeders who developed them.

• Hiroshima Sakai This Kohaku, of the famous Sakai breeding line, was bred on the Sakai family’s farms in Hiroshima: Distinct “Maruten” head spot
• Kohaku This koi was awarded Kokugyo— best entry for its size out of all varieties—at Japan’s prestigious Wakagoi show: Pure white pectoral fins
• Kuchibeni Hasegawa This koi from the Hasegawa breeding line has a “Kuchibeni” or lipstick marking on the head: Red lipstick marking
• Maruten Sandan Yagozen The head spot, plus two other colored areas, indicate a Sandan or three-step Kohaku: Maruten head spot must be distinct from other areas of “hi” – Classic and desirable white area on the caudal peduncle
• Maruten Yondan This koi is a Yondan or four-step Kohaku, because it has a red head marking and three other red patches: Good skin quality is important
• Godan This is the most complex five-step Kohaku. In high-quality examples, the dorsal fin must be unmarked: Distribution of markings in five-step Kohaku varies – Marking closest to the caudal fin is known as “ojime”
• Matsunosuke A Kohaku from one of the most notable bloodlines, this koi has an excellent depth of red coloration.: “Hi” markings in Kohaku are only above the lateral line

THE ORIGINS OF KOI

Today’s modern koi varieties are descendants of black carp, known as Magoi, which were introduced to Japan from China around 1000 CE. By the 1600s, these plain-looking fish were thriving in the waterways around the paddy fields of Niigata prefecture on Honshu Island, and the local rice farmers caught them for food. Around the early 1800s, individual fish displaying patches of color and patterning on their bodies started to appear, and some of the farmers began to selectively breed for these characteristics. Known as “Nishikigoi,” or “brocaded carp,” these colorful fish attained public recognition when a group was shown at the 1914 Taisho Exhibition in Tokyo, and a number were then transferred to the moat surrounding the Emperor’s Imperial Palace. Their descendants can still be found there today. Koi-keeping and breeding subsequently became extremely popular in Japan, signaling the birth of the lucrative Japanese koi industry of today.

Koi were first introduced to the US in the early 1940s. It took longer for them to gain recognition in Europe; koi were not seen in Great Britain until the 1960s. Since then, they have gained a huge international following and are now bred not only in Japan but in other countries, including the US, Israel, China, Korea, Thailand, and South Africa.

Sanke (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

One of the most popular koi varieties, Sanke probably first arose in the late 1800s but only came to prominence in the early 20th century. These tricolored koi display variable black or “sumi” markings superimposed on red-and-white coloration similar to that of Kohaku. The skin color of high-quality Sanke should be snow white, while large areas of red (“hi”) free from “sumi” are not considered desirable. In addition, black patches should not be present on the head. Although a symmetry of patterning is not required, the overall effect should be balanced; the “sumi” markings, for example, should be evenly distributed and not simply restricted to one side of the body. It can be difficult to assess the exhibition potential of Sanke until they are at least two years old. Before this, some individuals may resemble Kohaku, while the “sumi” patterning in others, although evident, may not be stable and may even vanish for a period.

• Traditional Sanke This koi has “kasane sumi” patterning, in which the black “sumi” markings overlap the red areas: Extent of black striping on pectoral fins varies
• Hiroshima Sanke Named All-Japan Supreme Champion, this koi displays rare “tsubo sumi” (black-on-white) patterning: Black areas do not extend below lateral line
• Shintaro Tategoi Koi described as “tategoi” are still developing and should continue improving as they mature: Prominent “sumi” marking
• Tosai Tategoi The black “sumi” patterning of this one-year-old Sanke has only just started to become visible: Small white patches or “windows” in red areas suggest that color may disappear with age
• Ogawa Sanke Black markings in the pectoral fins of Sanke koi appear as streaks rather than blotches: No symmetry in body markings
• Matsunosuke Sanke One of the most famous bloodlines, these Sanke appear slim when young but broaden with age: “Sumi” markings develop slowly in Matsunosuke Sanke – Pure white coloration
• Torazo This koi is from a notable Sanke bloodline named after breeder Torakichi Kawikame’s father: Extensive red coloration

Bekko (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

Bekko are white, red, or yellow koi with black (or “sumi”) patterning. Shiro Bekko, which is white with black markings, is the most common form. There are physical variants, too, such as the “Gin Rin,” with its shiny appearance, and the “Doitsu,” which is often described as partially scaled or matt. Bekko koi are often of Sanke descent. Top-quality examples should not display any “sumi” coloration on the head.

• Shiro Bekko This koi is similar in appearance to a Sanke but with no trace of red (“hi”) coloration.

Koromo (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

The name “Koromo” translates as “robed.” This refers to the characteristic dark scale-edging that overlays the colored markings of this variety. This feature should not extend into the white areas and can take years to develop fully. Also known as Goshiki, these koi are classified in the Koromo category in the West but in Japan are still considered part of the Kawarimono group (see p.356).

• Ai Goromo Dark scale-edging highlights the underlying Kohaku patterning of this koi.

Utsurimono (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

Utsurimono are black koi with white markings (Shiro Utsuri), red markings (Hi Utsuri), or yellow markings (Ki Utsuri). They can sometimes be confused with Bekko koi (see left), but the black coloration extends below the lateral line and over the head. Shiro Utsuri are the most frequently seen variety, while red-andblack Ki Utsuri are exceptionally rare.

• Shiro Utsuri Contrasting black and pure white areas on the head and body characterize this variety.

Tancho (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

Named after the Japanese crane (Grus japonensis), or Tancho, which has a distinctive red crown, this variety is extremely popular in Japan because its head marking echoes the design of the Japanese national flag. The red (or “hi”) marking on the head should be circular in shape and centrally positioned, with no other red areas on the body. Unfortunately, creating the ideal Tancho is exceedingly difficult, and well-marked specimens are highly valued. Slight deviations in patterning have now become acceptable, especially if the “hi” marking is symmetrical. Tancho Kohaku are usually considered to be the most desirable form.

• Tancho Sanke This koi displays obvious black-and-white Bekko patterning, with a prominent red Tancho spot on its head: Black markings do not extend over the Tancho spot.
• Tancho Kohaku This elegant koi is characterized by its pure snow-white body color and distinctive red head marking.: Tancho spot should be centered between the eyes: No “hi” marking on the body.
• Tancho Showa The black Showa coloration extends over the characteristic red Tancho spot in this individual: Black markings at the base of the pectoral fins.

FEEDING AND NUTRITION

Koi eat both plant and animal matter, instinctively seeking their food close to the bottom of the pond. The two pairs of barbels on either side of the mouth serve as sensory feelers, helping them to locate edible items, such as worms, hidden in the substrate. Koi are also able to dig quite effectively using their jaws, a behavior that is likely to prove disruptive in a planted pond.

The koi’s jaw structure is surprisingly flexible, which allows them to suck fairly large edible items directly into their mouths. At the back of the throat are toothlike structures that grind food before it is swallowed, making it more accessible to digestive enzymes. Koi do not have a stomach where food can be stored and so can digest only small amounts of food at a time. Swallowed food passes directly into the intestinal tract, and nutrients are absorbed as the food passes through before exiting the body. In adult koi, the intestine is two or three times the length of the body, while young koi have much shorter intestines and so require a higher protein content in their food to achieve the same levels of nutrition.

Hikarimoyo (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

The Hikarimoyo grouping encompasses all metallic koi of more than one color that are not categorized as Hikari Utsuri (see p.352). This includes metallic forms of Kohaku and Sanke and the popular Hariwake, which are metallic silver koi with orange (“orenji”) or yellow (“yamabuki”) markings. The metallic appearance of these attractive koi, which first came to prominence in the 1960s, means they are highly visible in the water. The reflective scalation, however, dilutes the depth of their base coloration so that red areas tend to appear more orange, and black coloration appears grayish.

• Doitsu Hariwake This yellowand-silver koi has symmetrical mirror or “Doitsu” scaling on either side of the dorsal fin: Head should be unmarked – “Doitsu” or “mirror” scale pattern extends down the flanks
• Doitsu Kujaku In this Kujaku koi, red markings cover much of the body, while dark “Doitsu” scales are evident on the back: Red (“hi”) markings extend onto head – Black centers of the scales give a pine-cone effect
• Yamatonishiki In this variety, also known as Metallic Sanke, individuals with the richest red and black markings are favored: Metallic luster to body and fins

Goshiki (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

The name Goshiki literally means “five-colored,” referring to the white, red, light blue, dark blue, and black coloration of these koi. There may even be a sixth color evident, when a blue area is overlaid by black, creating a purple shade. There is considerable variability between the koi of this group. The traditional form is relatively dark in color, but over recent years, some strains have been developed on much more colorful lines. Goshiki are now generally classified with Koromo but were traditionally included in the Kawarimono category (see p.356).

• Goshiki This koi is from an Asagi lineage (see p.352) and has bluish coloration with a reticulated pattern on the back: Characteristic reticulated blue scale pattern on the back – Bold red (“hi”) coloration
• Polo Nippress Goshiki Reticulations on areas of the snow-white skin characterize this notable Goshiki: Snowwhite skin
• Classic Goshiki This koi has larger areas of red and dark reticulated patterning, with little white coloration on the body: Vibrant red (“hi”) coloration on the head

Hikari Utsuri (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

This category features metallic koi with Showa (see p.355) and Utsuri (see p.349) patterning. Hikari Utsuri are often strikingly colored but typically display little refinement in their patterning. Their metallic sheen can negate their depth of coloration; black (or “sumi”) markings, for example, are not as vivid in Hikari Utsuri as in their nonmetallic counterparts. This variety was developed when Ogons, which are single-colored metallic koi (see below), were bred with Showa and Utsurimono stock.

• Kin Showa This metallic variety has highly variable patterning. Both red (“hi”) and black (“sumi”) areas are quite pale: “Sumi” coloration more vivid on the fins than on the body
• Kin Ki Utsuri An attractive contrast of gold and black, this koi’s “sumi” markings extend around the sides of the body: Rich “sumi” coloration on body and head – Golden base color
• Kikokuryu A fairly new variety, this metallic “Doitsu” koi is sometimes classed as a Hikarimoyo (see p.351): Parallel lines of dark scales on either side of dorsal fin – Helmet pattern

Hikarimuji (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

Members of this group are singlecolored, metallic koi. They are all descendants of a single wild, black carp (or Magoi) with a golden stripe along its back that was discovered in Yamakoshi prefecture in 1921. A selective breeding program from this fish, carried out by the Aoki family, produced the first purecolored metallic koi (or Ogon) 25 years later. Hikarimuji have become immensely popular with koi enthusiasts, because they show well in ponds, are easily tamed, and grow fast.

• Yamabuki Ogon Top-quality Ogons, like this metallic gold koi, must be well muscled, but not fat, and have perfect scaling: Head must be free from flecks of orange.
• Choguro Purachina This white koi with a lustrous appearance is also known as the Platinum Ogon: Sparkling (or “furakin”) effect created by the metallic nature of skin and scales

Asagi (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

This unmistakable variety, whose ancestry dates back more than 160 years, is distinguished predominantly by the bluish, scaled pattern over the back, with reddish areas on the fins and on the sides of the head. Symmetry in appearance is highly valued in these koi. Asagi with “Doitsu” scaling (see p.345) are known as Shusui, while there is also a colorful red (“hi”) form in which blue coloration is overlaid with red.

• Pure white, scaleless head contrasts with dark body

CLIMATE ISSUES

Winters can be harsh in places where koi originate, and today’s established koi varieties are hardy enough to spend the winter in an outdoor pond in all but the coldest climates. An outdoor koi pond must be sufficiently deep, however, to ensure that the fish will not become trapped in any ice that forms. Pond heaters can help to prevent the surface from freezing over.

As water temperatures drop, koi spend more time at the bottom of the pond and start to eat less. Young fish may be better housed in an aquarium over the winter, since spending time in this torpid state temporarily slows their rate of growth. Hot weather also brings its hazards. Increasing water temperature can reduce the amount of oxygen in the pond to dangerously low levels. Evaporation increases, and the pond is likely to require regular refilling with dechlorinated water. Fish should be checked more regularly for signs of disease in summer, because infectious agents can multiply more quickly in warm weather. Screening may also be required in very hot weather, to provide shade over the pond and to help prevent pale-colored fish from suffering sunburn (see p.323). Canopies fashioned from bamboo matting on wooden supports are a popular decorative option for this purpose.

GROWTH AND DEVELOPMENT

Few pond fish live longer than koi; indeed, a number of the original eight koi transferred to the moat around Japan’s Imperial Palace following the Tokyo exhibition of 1914 (see p.347) were still sighted there more than 50 years later. Koi also rank among the largest of all pond fish, with some individuals reputedly reaching up to 6 ft (1.8 m) in length. Overall size is partly dependent on variety; Chagoi (see p.356), for example, naturally grow to a much larger size than most other koi. An individual koi grows to almost half its potential adult size in the first two years of its life and, if kept in optimum conditions, has a growth rate in this time of 1 in (2.5 cm) per month. This rate is largely influenced by the koi’s environment—including quality and temperature of the water and the stocking density in the pond—and also by the amount and quality of food provided. After this stage, the rate of growth declines, and a koi will not reach its full adult size until it is 15 years old. The color and patterning of some varieties can change as they grow and develop. This is especially true of Matsukawabake koi, which have unstable black-and-white markings that can alter in response to changes in environmental conditions.

Showa (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

One of the most popular koi varieties, Showa were originally developed during the late 1920s. It was not until the 1960s, however, following crosses with Sanke and Kohaku varieties, that the yellowish markings of these early Showa were transformed into the vibrant red that is a feature of the variety today. Showa can be confused with Sanke koi (see p.348), which also have red, black, and white coloration. They can be distinguished by the extent and distribution of black (“sumi”) markings on the head and body. “Sumi” patterning is more dominant in Showa than in Sanke, and the black markings extend on to the head and below the lateral line. In contrast, Sanke have only “sumi” on the body and above the lateral line. The patterning of Showa koi can change considerably as they mature, which makes it extremely difficult to assess the potential of young koi of this variety.

• Kindai Showa Modern (“Kindai”) Showa have more extensive white coloration and less black than traditional Showa: “Sumi” markings extend to the head – Patterning over the full length of the body to the caudal fin
• Hi Showa Red (“hi”) coloration predominates in this variety, although the white body color can still be seen: Semicircular, black markings on the pectoral fins known as “motoguro”
• Traditional Showa This popular koi variety has large areas of red (“hi”) and jet-black (“sumi”) markings: Large black areas in the pectoral fins
• Hi Showa This koi has extensive red (“hi”) coloration on the head and body, which contrasts with strong “sumi” patterning: Bold “sumi” markings
• Matsunosuke Kage Showa Shadowy, pale “sumi” markings characterize this Kage Showa with Matsunosuko Sanke ancestry: Modern Showa can have white pectoral fins
• Kage Showa This koi has paler “sumi” than a traditional Showa, although these markings often alter as the fish matures: Vibrant red coloration
• Kindai Showa This modern Showa is predominantly white with pale, shadowy “sumi” markings on the head and body: Snowwhite skin – Markings do not extend onto the caudal fin

Kawarimono (Cyprinus carpio)

• ORIGINS: Developed in Japan from carp brought from China.
• SIZE: Slight varietal differences; typically up to 36 in (90 cm).
• DIET: Specialized commercial koi foods of various types.
• WATER: Temperature 37–77°F (3–25°C) and neutral (pH 7.0).
• TEMPERAMENT: Relatively social but do not shoal.

This diverse grouping encompasses all nonmetallic koi (“Kawari”) that are not included in other categories, although most are named and recognized varieties in their own right. Among the most popular are single-colored koi of various colors, which can provide a striking contrast to patterned koi in a pond. This category also includes koi that are predominantly black in color; these are considered to be the koi most closely related to the ancestral Magoi (see p.347). In addition to koi with standard matt coloration, Kawarimono includes partially scaled (“Doitsu”) and shiny-scaled (“Gin Rin”) varieties. Rarities— unique koi that do not fit into other groups and whose parentage may be unknown—also feature in this group. There is some variation between the koi considered to be Kawarimono in Japan and the standards elsewhere in the world.

• Kumonryu This partially scaled (“Doitsu”) koi has variable black-and-white coloration, which can alter with age: Symmetrical white markings on either side of the dorsal fin – “Doitsu” koi have an incomplete covering of body scales
• Hageshiro Black coloration predominates on the body of this koi, which has a contrasting white head and pectoral fins: Even, jet-black body color
• Chagoi A variable brownish hue is evident on the body of these broadbodied koi, which readily become tame: Paler, saffroncolored individuals are favored – One of the fastest growing varieties
• Doitsu Kujaku Nonmetallic forms of the Doitsu Kujaku (see p.351), such as this individual, are fairly unusual: Red (“hi”) coloration predominates on the head – Dark “mirror” scales are a feature of “Doitsu” koi
• Beni Kumonryu This “Doitsu” koi has a black-and-white body and head with orange-red (or “beni”) patterning: Colored markings extend to the pectoral fins
• Gin Rin Matsukawabake The black-andwhite patterning of this variety changes depending on the water temperature: Silvery (or “Gin Rin”) scalation
• Gin Rin Ochiba Shigure A newer variety, this striking koi has reflective scales (“Gin Rin”) that give it a sparkling appearance: “Kuchibeni” or lipstick marking

KOI AND JAPAN

Most koi of Japanese origin command premium prices in the international marketplace, reflecting not only the individual quality of each koi but also the rigorous selection procedures that breeding stock must meet in their homeland. Koi-breeding in Japan is still largely carried out by a number of well-known families who have koibreeding lines extending back over centuries; a chosen family name is now often included in the name of an individual koi to indicate that it has this ancestry. A Matsunosuke Sanke, for example, is developed from the famous Matsunosuke line, a breeding line that has come to prominence since the 1960s. There are often subtle but recognizable differences between koi of the same variety but from different breeding lines, not just in the appearance of the adult fish but also in the development of their markings. Kichinai Sanke, for example, have a reputation for having very stable black (“sumi”) markings, while the “sumi” patterning on a Sanke with Matsunosuke ancestry is a pale bluishgray shade at first but subsequently darkens as the koi matures.

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