Koi Varieties

Utsurimono

Utsurimono are derived from the same lineage as Showa Sanshoku which I mentioned before. They too have black skin, and are divided according to the color of intercalating markings into "Shiro Utsuri(contrasted by white markings)," "Hi Utsuri (contrasted by red markings)" and "Ki Utsuri(contrasted by yellow markings)." Like in Showa Sanshoku, Sumi of Shiro utsuri should essentially covers the nose, side faces ('Menware' for diverging head pattern) and pectoral fin joints ('Motoguro' for black base). Hi Utsuri and Ki Utsuri have red and yellow markings respectively in place of white ones on Shiro Utsuri. The body of Hi Utsuri and Ki Utsuri has the same Sumi as Shiro Utsuri, but their pectoral fins do not show Motoguro, but are striped instead. Formerly Utsurimono were produced mostly as by-products of Showa Sanshoku breeding. Recently, however, very high quality Utsurimono have been bred with excellent Shiro Utsuri on one or both sides of parentage. Hi Utsuri continue to be born as the by-products of Showa Sanshoku breeding. However, we have seen very little of Ki Utsuri lately.

Kohaku

The kohaku is the most popular variety of Nishikigoi. So much so that there is an expression, "Koi avocation begins and ends with Kohaku." It is also the most abstruse. There are various tones of "red" color - red with thick crimson, light red, highly homogeneous red, blurred red, and so on. And 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.

Kawarimono

Koi not inclulded in the fifteen varieties mentioned so far are grouped as "Kawarimono." They are "Karasu-goi (crow carp, with coal black body)," "Hajiro (literally 'white wings' for crow carp whose pectoral fins are white at the tip)," "Kumonryu (German koi of Hajiro strain with white head)," "Ki-goi (yellow carp)," "Cha-goi (brown carp)." "Matsuba (literally 'pine needles)," and "Beni-goi (crimson carp)," etc. They have been produced only in samll numbers, and large-size Kavarimono are even fewer. They are appreciated above all by their originality or unconventionality. The rarer they are encountered even with active search, the higher is their value. So far I explained briefly the different viewing points for individual varieties of Nishikigoi. However, actual enjoyment of Nishikigoi should be free from fixed ideas or obsession. Even the most superb koi surely has some minor flaws. Being enmeshed in such minor flows, we will fail to size up the real value of the koi. Accordingly, the most important thing in juding a koi is to place great importance on "the first impressions" gained by you the moment the koi meets your eyes. It is also improtant to fully understand the koi's qualityies on the credit side.

Doitsu

Doitsu lineage does not mean Nishkigoi bred in Germany, but rather those Crossbred with Japanese koi and black carp imported originally for food from Germany. Ther differ form oidinary Nishikgoi (or "'Wagoi' meaning Japanese koi) in scale (or 'Wagoi' meaning Japanese koi) in scale arragment. Doisu koi with lines of scales on the back and along 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 (leater carp?)." Nowdays, 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 charachteristic of its own original variety, of course.

Bekko

Bekko are produced in the process of breeding Taisho Sanshoku. They, therefore, have the same Sumi as Taisho Sanshoku, which as a rule should not appear in the head region. Bekko are grouped by the color of skin into Shiro (white) Bekko, Aka (red) Bekko and Ki (yellow) Bekko,. Nowadays we seldom come across Ki Bekko, and Aka Bekko don't seem to win upper prizes at unless they have considerably high quality red and well balanced Sumi. Accordingly, we can reasonably assume the term "Bekko" is usually used to mean Shiro Bekko. Both Shiro Bekko and Shiro Utsuri have black and white markings only, and the white ground must be milky white so as to bring Sumi out into prominence. The white ground in the head region is especially liable to amber discoloration. Koi with jet-black markings on the milky white skin which covers the whole body look indescribly refined.

Shusui

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 arrangment of scales is also important. It si 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.

Asagi

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 conspicuouly 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.

Koromo

Koromo are said to have been produced by crossing Kohaku with Asagi. Kohaku, Taisho Sanshoku and Showa Sanshoku whick have indigo tinge over-laying the red patterns are called Ai-goromo (blue garment), Koromo Sanshoku, and Koromo Showa respectively. Crescent markings of Koromo usually show up on the scales of red patches. Koi with distinct, blue crescents arranged in an orderly manner are highly valued. High quality Koromo such as this are tastedfully charming -- the kind favored by koi experts. The blue color of Koromo seem to gradually grow darker as the koi grow older. Accordingly, the blue color of seemingly right tone in small koi often becomes too dark when the koi grow big, and the blue color showing right tone on big koi, on the other hand, were in many cases overly light tone when the koi were still small. This fact, therefore, should be taken into careful consideration when buying Koromo.