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 Asagi are fairly classical from a genealogical
point of view, and constitute a very tasteful variety. They usually have blue on the
entire back and Hi on the belly, pectoral fins and gill covers.
The
scales on the back have whitish base and thus collectively give an appearance of
meshes of a net.
The important viewing points are conspicuously vivid
appearance of the meshes and light blue, spotless head region. However, as they age,
black spots often appear in the head region and Hi on the belly tend to climb up
reaching as far as the back. |
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 Doitsu lineage does not mean Nishikigoi bred
in Germany, but rather those Crossbred with Japanese Koi and black carp imported
originally for food from Germany. They differ from ordinary Nishikigoi (or
"'Wagoi' meaning Japanese Koi) in scale arrangement.
Doitsu
Koi with lines of scales on the back and along the lateral lines are called
"Kagami-goi (mirror carp)," and those without scales or with only one line
of scales on each side along the base of the dorsal fin, "Kawas-goi (leather
carp?)."
Doitsu Koi are crossbred into almost all varieties of
Nishikigoi. Doitsu Koi are to be viewed for the orderliness of scale arrangement and
the absence of unnecessary scales. Each Koi should have the features characteristic
of its own original variety, of course. |
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 This category includes all Koi with
shiny body but devoid of any markings. Hikari-muji are divided into "Yamabuki
Ogon (with pure yellow, metallic sheen on the entire body)," "Platinum
Ogon (with shining platinum color)," "Orange Ogon (with orange
sheen)," "Kin Matsuba (literally 'golden pine needles,' for individual,
glittering scales appearing like raised markings)", and "Gin Matsuba
(literally 'silvery pine needles,' for glittering scales on the platinum ground
which look like raised markings)," etc.
As they don't have any
markings, the condition of luster and body conformation become the essential points
for appreciation of Hikari-muji group. Excellent luster is the one which covers the
whole body evenly. |
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 Hikari utsuri are Koi of Showa
Utsurimono group (Showa Sanshoku, Shiro Utsuri, and Hi Utsuri, etc.) displaying
"Hikari (luster or glitter)," and include "Kin Showa (with lustrous
gold color)," "Gin Shiro Utsuri (with platinum sheen)," and "Kin
Ki Utsuri (literally 'golden yellow Utsuri')."
The point of
appreciating this group is of course the intensity of the Hikari, the very
characteristic of the Hikarimono group.
Their markings are similar to
those of Showa Sanshoku and Utsurimono group mentioned before. The tone of gold and
Sumi is deeper, the better. However, there is an intricate aspect which we have to
pay close attention. Both Hikari and Sumi pigment have a tendency to cancel each
other -- most Koi with strong Hikari have deep Sumi. Consequently, Koi having strong
Hikari and firm Sumi at the same time are very rare. |
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 The Kohaku is the most
popular variety of Nishikigoi. So much so that there is an expression, "Koi
avocation begins and ends with Kohaku." There are various tones of
"red" color - red with thick crimson, light red, highly homogeneous red,
blurred red, and so on.
There are all sorts of "Kiwa (the edge of
the pattern)" -scale-wide Kiwa, razor-sharp Kiwa, and Kiwa resembling the edge
of a torn blanket, etc.
Shades of white ground (skin) are quite
diversified too -- skin with soft shade of fresh-unshelled, hardboiled egg, skin
with hard shade of porcelain, yellowish skin, and so forth. |
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 Whereas Kohaku and Taisho Sanshoku
have red and/ or black markings on the white ground, Showa Sanshoku have red
markings on white patterns formed on the black background. We have discerned such
different arrangement by observing the processes of fry development.
Kohaku and Taisho Sanshoku are almost completely white when freshly
hatched. Young fry of Showa varieties (including Showa Sanshoku, Shiro Utsuri and Hi
Utsuri, etc.), on the other hand, are almost completely black when just emerged from
eggs.
As days go by, white patterns become visible against the black
background, and red markings will soon appear on the white patterns. We should,
therefore, say that Showa Sanshoku have black texture. |
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 Shusui have been crossbred between Doitsu Koi
and Asagi, and their points for appreciation, therefore, are basically the same as
those for Asagi.
Shusui also have the tendency to show black spots in the
head region as they grow big. Koi with spotless head region are valued highly, of
course.
The arrangement of scales is also important. It is desirable that
scales are visible only the back and the regions of lateral lines -- no undesirable
scales in any other place. Hi on the belly covering over the lateral lines are
showy. |
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 Koi with a red head patch are called
"Tancho." Most common are "Tancho Kohaku (all-white Koi with
Tancho)," "Tancho Sanshoku (white Koi with Sumi similar to Shiro Bekko,
and with Tancho)," and "Tancho Showa (Showa Sanshoku without red markings
except for Tancho)," etc. However, "Tancho Goshiki (Koi of five colors
with Tancho)," and "Tancho Hariwake" are rare.
Tancho do
not form a single, independent kind of Nishikigoi; they all can be bred from Kohaku,
Taisho Sankshoku or Showa Sanshoku. Their red patch happen to show up only in the
head region. Tancho, therefore, can not be produced in bulk even if you so wish.
The essential point for appreciation is the red patch in the head region,
of course. The red head patch sitting right at the center of the head region is the
best. The white skin is also important as it is the milky white color that sets the
red head patch off to advantage. The Sumi of Tancho Sanshoku and Tancho Showa are
the same as Bekko and Shiro Utsuri respectively. |
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