by Taro Kodama | Apr 14, 2016
Yes, they are very important. It is the standard for every variety. The shape of the fins are also important. The fins should be symmetrical. Large, rounded pectoral fins add to the beauty of every variety.
by Taro Kodama | Apr 14, 2016
On Asagi, Hi is traditionally found on the belly, cheeks and the pectoral, dorsal and tail fins. Hi on the pectoral and tail fins follows the standard, but it is not an absolute necessity. Even without the Hi on the fins, the beautiful net pattern on its body is...
by Taro Kodama | Apr 14, 2016
The size and position of sumi, the number of sumi spots and pure shiroji.
by Taro Kodama | Apr 14, 2016
There are three, shiroji, sumi quality and sumi pattern.
by Taro Kodama | Apr 14, 2016
No. At this point, Tancho is no at stabilized variety. To get Tancho Kohaku, we breed many Kohaku and select those that only have pattern on their heads.
by Taro Kodama | Apr 14, 2016
Because the Japanese flag resembles a Tancho Kohaku, they are very popular and highly valued.
by Taro Kodama | Apr 14, 2016
The pigment that forms Sumi is Meranin. This pigment is the same in both varieties, so the quality is the same. Because the Sumi appears differently in patches on Showa Sanshoku and spots on Taisho Sanshoku, its quality looks different to our eyes.
by Taro Kodama | Apr 14, 2016
When Taisho Sanshoku are born, there is no sumi on the body. As the fish grows, the sumi appears. When Showa Sanshoku are born, the entire body is black. As it grows, the black disappears and the white and red appear.
by Taro Kodama | Apr 14, 2016
Showa Sanshoku has more Sumi than the Taisho Sanshoku. Showa Sanshoku has sumi on the head and has Motoguro. The Taisho Sanshoku does not have motoguro or sumi on the head.
by Taro Kodama | Apr 14, 2016
The requirements for Nishikigoi beauty are body conformation, quality and pattern. Body conformation is most important. A beautiful pattern will no be valued if one of the eyes or half of the tail fin is missing. The most important criterial is that koi should have a...
by Taro Kodama | Apr 14, 2016
Sumi is the term for black in Koi. Sumi quality refers to its content. The highest quality Sumi is the deepest, true black.
by Taro Kodama | Apr 14, 2016
If its pattern is better than a certain standard, Ginrin is more important. Especially at koi shows, a good pattern with poor Ginrin will not win top prizes.
by Taro Kodama | Apr 14, 2016
15 years ago, the Hi was considered more important, and redder was better. Recently, white has been more valued. Now, red and white are now judged to be of equal importance.
by Taro Kodama | Apr 14, 2016
Fukurin is the way the flesh between the koi scales form a net pattern. When Koi are small, the space between each scale is too narrow to form this pattern. As koi grow, the space between the scales becomes wider and creates the Fukurin.
by Taro Kodama | Apr 14, 2016
Loran is a nickname given to a Grand Champion at the All Japan Nishikigoi Show.
by Taro Kodama | Apr 14, 2016
First, the fish must be healthy. When the fish is sick, its Shiroji can become dull or yellow. Water quality must be good and the Koi must be fed good food.
by Taro Kodama | Apr 14, 2016
Kohaku consists of two colors, red and white. This white is called Shiroji. In order for the red to appear beautiful, the white must be as pure as possible.
by Taro Kodama | Apr 14, 2016
There are three things you should keep in mind when raising Koi. First, choose the breeder (lineage) carefully. Study about Nishikigoi (xKishikigoia) and obtain the skill to find an excellent koi. And finally, learn how to raise koi to become at least 40 inches...
by Taro Kodama | Apr 14, 2016
This is not something you can easily define, but one thing is balance. Balance is very important. To study this further, we strongly recommend reading Kokugyo I.
by Taro Kodama | Apr 14, 2016
To become the grand champion, the koi must be over 40 inches long, have a good quality and its pattern must be excellent.
