Page 351 - Encyclopedia of Aquarium and Pond Fish, 3rd Edition

KOI 349

Cyprinus carpio Cyprinus carpio Cyprinus carpio
Bekko Koromo Utsurimono
Bekko are white, red, or yellow koi with black The name “Koromo” translates as “robed.” This Utsurimono are black koi with white markings
(or “sumi”) patterning. Shiro Bekko, which refers to the characteristic dark scale-edging that (Shiro Utsuri), red markings (Hi Utsuri),
is white with black markings, is the most overlays the colored markings of this or yellow markings (Ki Utsuri). They can
common form. There are physical variants, variety. This feature should not extend sometimes be confused with Bekko koi
too, such as the “Gin Rin,” with its shiny into the white areas and can take years (see left), but the black coloration
appearance, and the “Doitsu,” which is to develop fully. Also known as extends below the lateral line and
often described as partially scaled or Goshiki, these koi are classified in over the head. Shiro Utsuri are
matt. Bekko koi are often of Sanke the Koromo category in the West the most frequently seen
descent. Top-quality examples but in Japan are still considered variety, while red-and-
should not display any “sumi” part of the Kawarimono black Ki Utsuri are
coloration on the head. group (see p.356). exceptionally rare.

Shiro Bekko This koi is Ai Goromo Dark Shiro Utsuri Contrasting
similar in appearance to a scale-edging highlights black and pure white areas
Sanke but with no trace the underlying Kohaku on the head and body
of red (“hi”) coloration. patterning of this koi. characterize this variety.

Cyprinus carpio
Tancho

Named after the Japanese crane (Grus japonensis), Tancho Kohaku This elegant
or Tancho, which has a distinctive red crown, this koi is characterized by its pure
variety is extremely popular in Japan because its snow-white body color and
head marking echoes the design of the Japanese distinctive red head marking.
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 No “hi” marking
acceptable, especially if the “hi” on the body Black markings
at the base of
marking is symmetrical. Tancho the pectoral fins
Kohaku are usually
considered to be the
most desirable form.
Black markings do
not extend over
the Tancho spot
Tancho spot should
Tancho Sanke This koi displays be centered Tancho Showa The black Showa
obvious black-and-white Bekko between the eyes coloration extends over the
patterning, with a prominent red characteristic red Tancho spot
Tancho spot on its head. in this individual.
ORIGINS Developed in Japan SIZE Slight varietal differences; DIET Specialized commercial WATER Temperature 37–77°F TEMPERAMENT Relatively
from carp brought from China. typically up to 36 in (90 cm). koi foods of various types. (3–25°C) and neutral (pH 7.0). social but do not shoal.

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