Page 357 - Encyclopedia of Aquarium and Pond Fish, 3rd Edition

KOI 355

Cyprinus carpio
Showa
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 Patterning over
the full length
yellowish markings of these early Showa were of the body to
transformed into the vibrant red that is a feature the caudal fin
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”) Semicircular,
markings on the head and body. “Sumi” black markings Large black
patterning is more dominant in Showa than on the pectoral areas in the
in Sanke, and the black markings extend fins known as pectoral fins
“motoguro”
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.
“Sumi” markings
extend to the head
Kindai Showa Modern (“Kindai”) Showa Hi Showa Red (“hi”) coloration Traditional Showa This popular koi
have more extensive white coloration and predominates in this variety, although variety has large areas of red (“hi”)
less black than traditional Showa. the white body color can still be seen. and jet-black (“sumi”) markings.

Markings do not
extend onto
Bold “sumi” the caudal fin
markings

Vibrant red
coloration

Modern Showa
can have white Snow-
pectoral fins
white skin

Hi Showa This koi has extensive red (“hi”) Matsunosuke Kage Showa Shadowy, pale Kage Showa This koi has paler “sumi” Kindai Showa This modern Showa is
coloration on the head and body, which “sumi” markings characterize this Kage than a traditional Showa, although these predominantly white with pale, shadowy
contrasts with strong “sumi” patterning. Showa with Matsunosuko Sanke ancestry. markings often alter as the fish matures. “sumi” markings on the head and body.
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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