AKA Reporter Feb-Mar 2013 - Australian Koi Association

February – March 2013
www.akakoi.com.au
AKA
Reporter
Journal of The Australian Koi Association Inc
AUSTRALIAN KOI FARM
83 JERSEY ROAD, BRINGELLY NSW 2556
TEL: (02) 4774-8180
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for over  years
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Open to The Public 7 Days
AKA Reporter
February ­– March 2013
Administrative Members and contact details_ ________________________________2
President’s Report______________________________________________________3
Meeting Notices and Agendas_ ___________________________________________4
New Members________________________________________________________4
AKA Auction Dates____________________________________________________4
KSA Auction Dates ____________________________________________________5
Coming events 2013_ __________________________________________________5
Sumi — Origins & Types________________________________________________6
AKA Small Koi Show & Christmas Party___________________________________10
Member profile — Vinh, David & Anthony Diep____________________________15
Kohaku — the Beginning and the End_ ___________________________________17
Buy, Swap and Sell____________________________________________________21
Koi Critique — Kawarigoi or Kawarimono_________________________________23
Table Show Results_________________________________________________________ 24
Thank you to our advertisers...
Australian Koi Farm _____________________________________ Inside Front Cover
Australian Pet Supplies__________________________________________________9
Koi Keeper’s Supplies__________________________________________________23
AKA Members’ Supplies____________________________________ Inside back cover
Aquarious Multifilter___________________________________________ Back cover
AKA Reporter is published by the
Australian Koi Association Inc.
ABN 91 669 147 584
Advertising enquiries:
Gordon Kilborn 02 9153 9012 or 0429 664 916
Newsletter production www.petergibson.com.au
All correspondence to:
The Secretary, Australian Koi Association,
17 Westmore Drive, West Pennant Hills NSW 2125
Fe b r u a r y – M a r c h 2 0 1 3
Disclaimer
The opinions expressed in this magazine are
those of the authors, and do not necessarily
represent those of the Australian Koi
Association or its management. Nor does
the Association accept responsibility for the
claims made by advertisers or members in
respect of any service or items offered for
sale herein.
© 2013 Australian Koi
Association Inc.
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www.akakoi.com.au
1
The Australian Koi Association Inc.
Patron
Professor Simon Chapman PhD FASSA
Executive Officers
President
Vice President
Secretary
Treasurer
Public Officer
Ian Andrews
Arthur Johnston
Carol Durrant
Bryce Hough
John Rhodes
Committee Members
Show Coordinator
Show Support Group
Membership Officer
Supply Officers
Auction Master
Assistant Auction Master
Paul Miglionico
(02) 9862 0472 / 0415 834 529
Shayne Murray
(02) 4621 4300
Graham Fameli
0412 304 190
Kevin Wong
0418 182 818
Martin Rocliffe
0407 475 757
Bill Youl
0412 700 638
Heinz Zimmermann
(02) 9727 9528 / 0428 478 594
(Subscriptions to 55 Orchard Road, Bass Hill, NSW 2197)
Ron and Max Farrugia
(02) 9533 2546 / 0403 029 532
Bill Youl
0412 700 638 / (02) 9629 2968
Shayne Murray
(02) 4621 4300
AKA Reporter
Editor
Photography
Editorial
Advertising/Distribution
Ian Andrews
John Ling
Kate McGill
Gordon Kilborn Committee Support Panel
Publicity
Kevin Wong
Alf Mizzi
Librarians
Carol and David Durrant
Catering George and Betty Ludbrook
Social Secretary
Lee Nguyen
Sizing and Assets
John Rhodes
Webmaster and Facebook Martin Rocliffe
Committee Support Rita and Joe Borg 0418 255 897
(02) 9759 3226
(02) 9834 4993 / 0415 655 063
(02) 9724 5860 (Ph/Fax) / 0408 882 025
(02) 9661 4735
0418 255 897
0411 156 648
(02) 9871 2483
(02) 9153 9012 / 0429 664 916
0418 182 818
(02) 9555 6497
(02) 9834 4993 / 0415 655 063
(02) 9602 2493
0435 219 885
(02) 9661 4735
0407 475 757
(02) 9832 9676
Website www.akakoi.com
Facebook www.facebook.com/AustralianKoiAssociation
Life Members
Ethel Allen*; Jack Cohen*; Mary Cohen; Max Farrugia; Ron Farrugia; Arthur Johnston; Gordon Kilborn;
Yvonne Louis; Dorothy Miglionico; Paul Miglionico; Ken Newton; Dave Pogson*; Arthur Robinson;
Alan Walter*; Barbara Walter; Harry Watson*; Robert Wood*.
*Deceased
All correspondence
Australian Koi Association
17 Westmore Drive, West Pennant Hills NSW 2125
2
A K A R E P O RT E R
President’s Report
Welcome back
and I hope that
all our members
had a great Festive
Season and that
those members who
have successfully
bred their koi are
maintaining a heavy
culling routine to
ensure that only the
very best koi are
given every chance of
attaining their full potential. We all know that
won’t happen if you allow your fry to become
over crowded.
I would like to sincerely thank Barbara
and Bryce and Betty and George for putting
together our very successful Christmas Party,
which was certainly our best to date. The
children all had a wonderful time and Santa
certainly was kept very busy.
Congratulations to Terry McNeil and Lex
Rayment for taking out Grand Champion
in our Annual Xmas Small Koi Show with a
superb platinum ogon. Again the number of koi
entered was very pleasing as well as the overall
quality of koi on display.
It is now time to look towards our 32nd
Annual Large Koi Show being held on the 6th
and 7th April at the Cumberland State Forest
at Castle Hill. We have invited Mr Ng Yit Kok
(ZNA Local Certified) and his assistant Mr
Wong Hee Heng from Malaysia as our guest
International Judges.
Set up will be Saturday with, as many
helpers as possible and the koi will need to be in
their bins before 8.30 am on the Sunday.
This year the Show Committee has made
the decision to offer $250 for the Grand
Champion and $250 for Grand Champion B.
As well Bunning vouchers for all Best in Variety
winners and Club Vouchers for all variety Size
Class winners.
Fe b r u a r y – M a r c h 2 0 1 3
First time exhibitors will be allowed to enter
their koi without an entrance fee in an effort to
attract new exhibitors. Normal entry fees of $5
per fish with a maximum of $50 per exhibitor.
A BBQ breakfast will also be supplied on the
Show morning to exhibitors and helpers.
Entries can be made via www.akakoi.com.
au using our on-line Show Entry Portal we
successfully introduced last year. For those
Members who do not use computers please
send your entries & photos to: 17 Westmore
Drive West Pennant Hills 2125 and I will
complete the entries for you.
Finally, I would like to formally thank the
Members of our Mid North Coast Branch who
supported the talk given by Kate and I. It was
good to catch up with you all. To our hosts
Gary & Barbara O’Brien for offering their
home as venue, a special thank you also. We
both look forward to seeing you all again.
Yours in Koi,
Ian Andrews.
President AKA
New Supplies
AKA now carries
Orca Quick Grow
medium koi food (10kg)
See inside back cover for
all members’ supplies
3
Coming events for members
Meetings are held at the Scottish Hall, 4
Weigand Avenue, Bankstown on the first
Wednesday of each month at 7.30 pm.
New members
February Meeting
Merridy Cairn-Duff
Beryl and James Francis
Tony and Tracey Pugliano
The February General Meeting of the Australian
Koi Association Inc will be held at the Scottish
Hall, 4 Weigand Avenue Bankstown on Wed 6
February 2013 at 7.30 pm.
AGENDA
1. Welcome to members and guests
2. Apologies
3. Confirmation of minutes of previous
monthly general meeting held 9 January
2013
4. Raffle
5. Reports
6. General Business
7. Guest speaker TBC
8. Table Show Results
9. Raffle Draw
March Meeting
The March General Meeting of the Australian
Koi Association Inc will be held at the
Scottish Hall, 4 Weigand Avenue Bankstown,
Wednesday 6 March 2013 at 7.30 pm. ‘
AGENDA
1. Welcome to members and guests
2. Apologies
3. Confirmation of minutes of previous
monthly general meeting held 6 February
2013
4. Raffle
5. Reports
6. General Business
7. Guest speaker Mr Bradley Bradley
9. Table Show Results
10. Raffle Draw
4
Welcome to the following new members...
New members are always assured of a friendly
welcome when attending the AKA’s monthly
meetings. Help and advice is available if
required and our Supply Officers can provide
you with koi food and accessories at favourable
prices. Call our membership officer (see details
on page 2) for more information or use the
application form included in this magazine.
Facebook
The AKA is on Facebook at
www.facebook.com/
AustralianKoiAssociation.
AKA auction dates 2012/13
Held at Auburn Botanic Gardens (entry from
Killeen Street, Auburn). Commencing at 10.00
am. Quality fish at reasonable prices! Food and
refreshments available. Fish food and other fish
keeping supplies also available.
Bankstown City
NSW Chapter
Zen Nippon Airinkai
Sunday 10 February 2013
Sunday 14 April 2013
Sunday 2 June 2013
Sunday 4 August 2012
Sunday 6 October 2013
Sunday 8 December 2013
A K A R E P O RT E R
News
KSA auction dates 2013
Commencing 10.00 am at Auburn Botanical
Gardens:
Sunday 10 March 2013
Sunday 26 May 2013
Sunday 30 June 2013
Sunday 28 July 2013
Sunday 22 September 2013
Sunday 24 November 2013
The sale of koi by members of the AKA can
only take place between members of koi clubs
and associations only, as per NSW Department
of Primary Industries (Fisheries) guidelines.
AKA’s 32nd Annual
Koi Show
Entry Form open now via
www.akakoi.com.au
Coming events 2013
32nd Annual Large Koi Show Saturday and
Sunday 6-7 April 2012
May General Meeting Wed 1 May - Dave
Pogson Breeders Trophy / Jack Cohen Trophy
Christmas Party and Small Koi Show
Sunday 1 December 2013 (there will be no
December General Meeting Night)
In Holland, a floral display made entirely from dahlias!
Fe b r u a r y – M a r c h 2 0 1 3
5
Sumi - Origins & Types
The relevance of sumi (black) in relation to
this structured approach to appreciation
influences only three of the key appreciation
categories, viz. pattern and colour, variety
characteristics and overall impact. The
sumi colour is however extremely powerful
in terms of its contrast with other colour
elements and as such can have a dramatic
impact on the assessment of nishikigoi. The
ability to critically assess the quality of sumi
is thus an important requirement in the
appreciation of nishikigoi.
The appreciation of Nishikigoi can be a complex
and controversial subject. There is an approach
to appreciation based on the enjoyment derived
by a koi keeper of a collection and this must
always be a respected personal choice. The
subject of appreciation is however measurable,
quantifiable and structured in the context of
judging of Nishikigoi.
The key element of appreciation is quality
and this extrapolates to the value of the
specimen in relation to others. In order
to achieve an unbiased assessment of the
relative quality of a specimen a structured and
consistent approach must be adopted by those
faced with the responsibility of making this
assessment. The key appreciation categories
forming this structured approach, in order of
highest priority are as shown in the box at the
top right.
6
Body Conformation - overall shape as
well as the shape and proportional impact
of each of the body components.
Skin Quality – appearance and texture
Pattern and Colour – quality of colour
plates, pattern edges, lustre and
balance.
Variety Characteristics – appearance
conforming to the key requirements
of the variety.
Deportment – Motion and action in
the water.
Impact – Overall impression, integrating
each of the key structured appreciation
categories.
Origins of Sumi
It is postulated that sumi originated from Magoi
(wild carp). There were two key genealogical
offshoots from Magoi, viz. Asagi Magoi and
Tetsu Magoi. The key issue is that the Tetsu
Magoi line resulted in poor quality sumi
whereas the Asagi Magoi line resulted in high
quality sumi. The Tetsu magoi line however was
important from a pattern perspective, because
it is the source of the bold deep wrapping
patterns trait. For the purpose of clarity an
evolutionary dendogramis is presented below.
It must however be noted that there are several
genetic crosses that have occurred over time;
many not precisely traceable, and breeders
continue to experiment with introductions of
A K A R E P O RT E R
genetic diversity to create new higher quality
specimens. As such, there are likely to be
several permutations of genetic breeding and
many hybrid characteristics can be expected
and must be appraised. This further intensifies
the difficulty in the structured approach to
sumi appreciation. For the purposes of this
assessment, four types of sumi have been
characterised as follows:
Sumi Type I
This type of Sumi originates from the Konjo
Asagi lineage, which is a descendant of the Asagi
Magoi. This sumi has a dark blue-black colour
and is termed urushi sumi. This sumi is highly
desirable from an appreciation point of view as
it results in an intense, deep and attractive sumi
plate, which demonstrates great strength and
permanence.
This form of sumi was the predecessor
to a sub-form of sumi commonly found in
Karasugoi, which is an intense black, devoid of
the blue highlights. This form of sumi is termed
kurosumi. Both urushi sumi and kurosumi are
highly desirable forms of sumi when assessing the
quality of the sumi colour plate in nishikigoi.
Traditionally, these forms of sumi where
observable mainly in Karasugoi and Shiro Utsuri,
but modern day breeders have introduced a
myriad of traditional lines back into breeding
programs, so this sumi has certainly been selected
for as part of the improvement programs over
the years.
Sumi Type II
Sumi Type II originates from the Narumi
Asagi. The ancestor of the Narumi Asagi is
Asagi Magoi. This is the same ancestor for
Konjo Asagi, which results in Type I sumi.
The difference in the type of sumi resulting
from Narumi Asagi is that this form of sumi
has a dark blueish black centre surrounded by
lighter blue edges. This form of sumi is also
very desirable, because the robbing effect results
in a three dimensional depth to the sumi on
each scale. Traditionally, this form of sumi was
mainly observable in Sanke, Shiro Bekko, Ai
Goromo and Goshiki.
Fe b r u a r y – M a r c h 2 0 1 3
Sumi Type III
This type of Sumi originates from the Tetsu
Magoi. This sumi is a poor quality sumi with
a non-lustrous matt black appearance and
is referred to as nabe sumi. Because of the
dull appearance, this form of sumi does not
demonstrate adequate depth or permanence.
Additionally this sumi is very unstable
and can result in a spotted appearance of
small-scattered sumi plates termed jari sumi.
Traditionally, this from of sumi was observable
in Shiro Utsuri, Shiro Bekko and Showa. Also
very early in the evolution of varieties there
7
Desirable elements of sumi colour
Undesirable elements of sumi colour
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Dark blue black colour – urushi sumi (Type I)
Dark glossy black colour, without blue highlights – kuro sumi (Type I)
Dark blueish black centre, light blue edges
(Type II)
High lustre, which results in a rich shine
Great depth, thick even colour plate
Sharp kiwa
The presence of sashi indicating strength
Indication of stability and permanence
(honzumi)
Consolidated plate
Potential to finish synchronously as a uniform
plate
was a blend in the gene pool of Tetsu Magoi
line with the Narumi Asagi line which resulted
in a hybrid sumi for Sanke, Shiro Bekko, Ai
Goromo and Goshiki.
Sumi Type IV
This type of sumi originates from Doru Magoi.
Doru magoi was a descendant of Tetsu Magoi.
This form of sumi is mud brown colour and
shares many of the negative characteristics of
Sumi Type III. Traditionally, this form of sumi
was observable in very early specimens of Shiro
Utsuri and Showa.
It is evident, when describing the origin
of various forms of sumi, that there had
already been a blending of various types of
sumi. It is therefore unlikely that modern day
nishikigoi would display any pure phenotypic
traits relating to a unique ancestor. In essence,
largely, the modern day breeder has focussed on
backcrosses of the more desirable forms of sumi,
to improve the appearance of the sumi plate.
However, from a true evolutionary perspective,
Flat matt black colour – nabe sumi (Type III
Brownish black colour (Type IV)
Poor lustre without shine
Powdery appearance
Poor depth, uneven colour plate
Windows in colour plate
Unstable
Dappled, spotty appearance – jari sumi
Varied states of finish, displaying nonuniformity of plate
pertinent a structured approach to appreciation,
Sumi Type I and II are the most desirable forms
of sumi with Sumi Type III and IV being most
undesirable respectively. It is postulated that
sumi from the Tetsu line is observable in a
pointed finger like pattern on the pectoral fins
whereas sumi from the Asagi line is observed
as a round ball at the base of the pectoral fin,
especially observable in Showa and Utsurimono.
This may assist judges in appraising the quality
of sumi by virtue of its origin, but judges
must be aware of the many permutations of
crossbreeding that are likely to have occurred
over time.
Quality of Sumi
The quality of Sumi, has the greatest impact
on colour and pattern when compared to
the remaining key characteristics relevant a
structured approach to appreciation. Largely
issues relevant to pattern are variety specific and
will be the subject of the next section. However,
issues relevant colour quality are truly relevant
an assessment of the sumi plate. For ease of
assessing sumi, conforming to the requirements
for structured appreciation, desirable and
undesirable characteristics of the sumi colour
quality are listed in the yellow boxes above.
Article by Raj Laloo, ZNA Local Certified Judge,
South African Koi Keepers Society (SAKKS),
reproduced courtesy of Hot Spot, the The E-Mag of
the South East Koi Club, UK.
8
A K A R E P O RT E R
Australian Pet Supplies Pty Ltd are manufacturers of top
quality pellets and flake foods for ornamental fish. Top
ingredients, listed below, provide for your fish all protein,
minerals and vitamins to maintain healthy growing Koi fish.
Products are all fully manufactured in Australia and are
available from your supply officer.
Our Goldfish and Tropical Pellets and Flakes contain the following ingredients in varying amounts:
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RIBOFLAVIN (B2)
FISH MEAL
PYRIDOXINE B6
COBALT
DRIED YEAST
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VITAMIN B TOTAL
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NICOTINIC ACID
COLOUR
Fe b r u a r y – M a r c h 2 0 1 3
FOLIC ACID
RICE FLOUR
SPIRULINA
VITAMIN B12
BIOTIN
SOYA BEAN MEAL
CHLORINE CHLORIDE
KELP FLOUR
TUNA OIL
IODINE
COPPER
WHEATGERM
VITAMIN A
MANGANOUS OXIDE
ZINC
VITAMIN E
MENADIONE
ANTI-TOX
THIAMINE B1
CALCIUM B PANTOTHENATE
ASCORBIC ACID (especially developed for the aquaculture industry)
9
AKA Small Koi Show & Christmas Party
‘I’m not sure about this Mum!’
A happy young lady...
10
...and a very happy young man!
A K A R E P O RT E R
AKA’s Annual Xmas Party & Small Koi Show
once again was a very well attended event.
This year over 60 adults and eleven children
enjoyed the Xmas festivities. There were 56 koi
entered this year and as usual the standard was
very high. Paul Miglionico assisted by David
Durrant had the difficult task to decide the
winners. Grand Champion went to a flawless
Platinum Ogon owned by Terry McNeil & Lex
Rayment. Reserve went to a Graham Fameli
bred Kinginrin Showa owned by Ian & Kate.
The wonderful day was organised by
Barbara & Bryce Hough and Betty & George
Ludbrook and the Club and attendees would
formally like to congratulate them on their
superb efforts. Every child received a first class
present from Santa and it was wonderful to
watch their beaming faces opening them in
anticipation. Great to watch.
Again I urge all members to place our
2013 Xmas Party Sunday 1st December into
your diaries and to make sure you bring your
children or grand children, especially if they
are under 12 so they can receive a present from
Santa also.
Santa’s helpers Barbara and Bryce...
their help in organising the Christmas
event is outstanding ,
Our ladies competing in the ‘Transport the Smartie’ competition.
Fe b r u a r y – M a r c h 2 0 1 3
11
Has anyone seen Santa?
See what Santa gave me?
12
It’s not as easy as you might think!
A K A R E P O RT E R
Paul judging this years entries, shadowed by Dave.
GC Platinum ogon owned by Terry &
Lex
Fe b r u a r y – M a r c h 2 0 1 3
Reserve a kinginrin Showa owned by
Kate & Ian
13
Some of the other entries at our December Small Koi Show
14
A K A R E P O RT E R
Member Profile
Vinh, David & Anthony Diep
AKA Reporter this month introduces a koi
keeping family that have combined their efforts
and have built themselves a first class koi pond
that the whole family enjoys together.
Vinh Diep and his wife Hia originally came
from South Vietnam. In 1978 they followed
Vinh’s elder brother in migrating to Australia,
first settling into Wollongong where he secured a
job working for BHP at their Port Kembla plant.
Vinh worked for BHP for over twenty years.
When he retired he moved the family to Sydney,
settling into Auburn to give his two sons Anthony
& David greater opportunities for their careers.
Youngest son Anthony (21) works for
Mercedes Benz and is hooked on customising cars
and judging by the quality of his various vehicles,
takes his passion seriously with some very nice
examples in their driveway. David (24) works for
Jaycar as warehouse manager and takes the koi
hobby more seriously.
Interestingly, about seven years ago, Anthony
first noticed advertisements for koi auctions at
Auburn Botanical Gardens and, out of curiosity,
subsequently attended. He purchased the first
few koi that created a new hobby involving the
entire family. He actually returned home with
the koi without a pond to put them in! This
created an immediate need to house the koi –
fulfilled at the time by a pre formed garden pond.
Soon afterwards both Vinh & David were also
completely hooked on koi.
Vinh quickly realised as the koi grew, that
there was a definite need to build a proper koi
pond. So just as David was completing his
HSC about six years ago, Dad and the two boys
undertook the task to transform part of their
backyard. By now they had also joined both
Koi Associations and had learnt that efficient
koi ponds required important items like bottom
drains, settling chambers and biological filters.
Many hours digging their pond followed,
often working together right through to midnight
in an effort to complete the task. Even though
they had no previous bricklaying or concreting
experience, the pond started to take shape. When
it came to installing their viewing window they
very carefully checked to ensure they purchased
the correct thickness and type of glass and silicon
sealer, to ensure it would be watertight.
The completed pond measures 4.5M x 2.5 x
David, Vinh & Anthony – one of AKA’s koi keeping families
Fe b r u a r y – M a r c h 2 0 1 3
15
The main pond
Vinh looking at last years babies
1.6 deep (like most koi pond builders they now
wish they had made it just a little deeper), but
generally, they are quietly satisfied with the end
result, housing some excellent quality koi, all in
superb condition, clear testimonial to their good
koi husbandry.
Their hobby now also extends to breeding
ponds, including a 2.5M X 2.5M growing-on
pond. A 3.5M long Relm style pond (only much
larger, around 5,000 litres) found on eBay houses
last year’s babies. Vinh is very keen on Kin-GinRin Showa and has had some good results in
spawning this variety himself. In most ponds you
will observe mainly Go Sanke with a few Ogon,
but none the less, a very nice koi collection.
I was particularly taken by a very large male
Kohaku, (originally from Jack Cohen) and a
very large, unusual doitsu female Kohaku (that
appeared somewhat similar to doitsu Ochiba
Shigure seen overseas). I would definitely like
to see these paired in the future, possibly with
another male full-scale Ochiba?
Last year Vinh & David entered their koi
into AKA’s Young Koi Show for the first time and
are looking forward to this year’s 32nd Annual
Koi Show in April.
It is lovely to see a whole family enthusiastic
about their koi-keeping hobby, working together
on improving their knowledge and collection. I
hope they continue to become more and more
involved in future years and wish them every
success.
The viewing window
16
A K A R E P O RT E R
Kohaku – the Beginning and the End
Unfortunately in Australia, although great
improvements have been made in breeding
some varieties, Showa being perhaps the most
shining example, others appear to be causing
considerable difficulty. Kohaku, a deceptively
simple red and white koi, one of the so-called
“Go-Sanke” varieties with Showa and Sanke,
has proved to be one of the most difficult and
frustrating of all and probably now needs a bit
more focus, at least here in NSW.
Kohaku is the Japanese name for a Koi having
only red patterns on a white background. These
fish appeared early in the nineteenth century,
possibly from either Magoi (black mud carp) or
Asagi lines, (an Asagi is a blue koi with a darker
blue reticulated scale pattern and often, extensive
red pigmentation around the sides of the head
and along the flanks).
Intensive selective breeding in Japan since the
1890’s has produced the stunning Kohaku we see
represented outside of Australia today (photo 1).
Early bloodlines include the Tomoin, Yagozen,
Buketa and Sensuke Kohaku. Names which are
still well recognised.
Kohaku has been called “the representative
Photo 1 shows good
figure, white and
maruzome kiwa
Fe b r u a r y – M a r c h 2 0 1 3
class of Koi” and the Japanese people have said;
“the road to the world of Nishikigoi begins
and ends with Kohaku”. This means, perhaps,
that the beauty of Kohaku may be appreciated,
in an artistic sense, at any level of the hobby.
Understanding Kohaku however, is a profound
study and leads to understanding of other
varieties, which Koi keepers may prefer over the
years. Return to Kohaku when more experienced
in appreciation is almost inevitable, because of the
fascination this infinitely variable, yet elegantly
simple koi variety holds.
Appreciation of Kohaku, as for all koi, begins
with the figure (see photo 1). A good body shape,
or conformation, is essential. By this, we mean
that the fish must be in proportion throughout
its length with smoothly shaped, unblemished
fins. A broad, blunt nosed head leads the eye to
strong, wide “shoulders”, just behind the pectoral
fins. The body from this point tends to show a
gradual taper to, ideally, a thick, well-muscled
tail area or peduncle. A very large koi, however,
may not begin to show any tapering until the
leading edge of the dorsal fin is reached. It is
important to remember that if the broadest part
Photo 2 shows a young 4 Photo 3 shows even hi
step, with sashi and good and a Maruten head
white.
pattern.
17
of the body is too far back, for example, across
the central dorsal region, a “rugby ball” shape
results, which is undesirable. A narrow, pointed
head exacerbates this type of conformation defect.
An out of proportion head, badly shaped fins, or
pectorals and tail too small for the size of koi, are
other common problems seen. Much impact of
any variety, but particularly of simply patterned
or single coloured Koi, will be lost with a poor
conformation.
Skin quality is the second vital point
to general appreciation and again, is more
immediately noticeable with fewer pattern
components. The Koi’s skin should appear
smooth, soft and lustrous, giving large, mature
koi a youthful appearance. Smaller fish, which
have naturally better skin due purely to the age
factor, should look incredibly bright (photo 2).
Scale edges should not be easily visible, regardless
of the size of koi. High quality skin gives fins a
translucent, delicate gloss.
Starting with this blank template of a wellconformed fish with high quality skin, it is now
possible to focus on other appreciation points,
which are important when examining this class
of koi. Quality and colour of the white skin is
particularly important. It must be pure white
with no yellowing (compare photos 1 & 2 with
photo 10). If the basic skin quality is high the
white skin will appear soft, clear, uniform, and
Photo 4 shows weak hi.
18
luminous, with very delicate pectoral fins, even in
large koi.
The highest quality red skin (hi or beni), has
an orange/red (persimmon), rather than a purple
base. It is more difficult to bring out well but is
usually stable when developed. Hi should look
as though it has been painted thickly on to the
koi. Ideally, no scaling should be visible through
the red areas and the surface, when hi is fully
developed, should look almost lacquered, or
“polished”. Hi should also be homogeneous, even
in colour and texture from the head to the tail,
and have no blemishes (photo 3). Small windows
of lighter coloured hi within a large pattern
element, often point to impending deterioration,
or break up, of hi (photo 4).
It is important to remember that a strong
contrast between hi and white ground is the
aim, the actual shade of hi is of less importance.
There is an interaction between the two colours
for each individual koi, for example, a Kohaku
with very bright, snow white skin would produce
a higher impact, given a lighter, orange coloured
hi, than would a Kohaku having a slightly darker,
creamy coloured white ground. For contrast in
the latter case, a much deeper, stronger hi would
be essential.
The edges of hi markings (kiwa) have a
special significance when appreciating Kohaku.
Remember, leading and trailing edges are
Photo 5 shows a Doitsu
Kohaku.
Photo 6 shows an unusual
head pattern.
A K A R E P O RT E R
examined quite differently. On a fully scaled koi
(wagoi) each scale fits partially under the one in
front of it. When a red scale is overlapped by a
white scale, the red / white interface may look
blurred. This type of edge is called sashi and tends
to be more common on younger, still developing
koi (see photo 2). Opinions differ on the subject
of the desirability of sashi, but it is generally
thought that it should never extend more than
two scale widths forward of any hi marking. The
trailing edge of hi should always be sharp, and
looks particularly elegant when the cut-off line of
hi follows each rounded scale edge (maruzome or
scalloped kiwa – see photo 2). More commonly,
the kiwa cuts directly across each scale forming
a kamisori or razor border. The popularity
of the Sensuke bloodline of Kohaku, which
demonstrates this type of kiwa (see photo 1), has
made koi showing the maruzome edge, (a feature
of an earlier bloodline), quite rare.
Koi with no scales (leather carp), or with only
single rows of large scales along the dorsal and
lateral lines (doitsu) cannot compete fairly against
fully scaled koi with respect to appreciation of
pattern edges. This is because it is regarded as
much simpler to achieve a clean edge, when no
scales are present. In some contests, doitsu koi are
judged separately (photo 5).
Pattern is something that inexperienced koi
hobbyists tend to focus on first. In fact, the style
Photo 7 shows a partial
inazuma pattern.
Fe b r u a r y – M a r c h 2 0 1 3
of a Kohaku’s pattern is not of prime importance,
as long as the impression or balance is pleasing.
Although an attractive, highly individual pattern
is very desirable (photo 6); a plain pattern by no
means excludes a champion quality Kohaku (see
photo 13).
Important pattern appreciation points
include the size of hi markings. Larger markings,
particularly on large koi, are more impressive.
Balance is improved if the largest hi step (hiban),
is over the shoulder area (see photo 1). Too much
hi towards the tail can give a heavy appearance.
Ideally, a small area of white skin between the last
hiban and the tail (ojime), should be visible. Hi
should never extend into the tail, and is preferred
not to stain any other fins. A clean white dorsal
fin, against a solid hi marking is very elegant.
An exception to this general rule might be made
by the presence of motoaka, or red pectoral fin
joints, which, in conjunction with other pattern
elements, may look very attractive.
Several categories of Kohaku patterns may be
defined:
(1) Straight hi (ippon): Hi extends in an
unbroken line from the head to the tail. This
pattern looks very plain and excludes appreciation
of the pattern edges along the length of the koi.
(2) Lightening shaped hi (inazuma): This is
an extension of ippon Hi, where the line describes
a zig-zag along the back. This pattern is very
Photo 8 shows a classic 3
step pattern style.
Photo 9 shows a small
flowery pattern style.
19
elegant with insertions of white skin allowing
pattern edges to be appreciated more fully (photo
7).
(3) Stepped pattern (danmoyo): Blocks of
hi appear along the back separated by areas of
white skin. The pattern may be two-step (nidan),
three-step (sandan), four-step (yondan), or
five-step (godan). This pattern category allows
full appreciation of all the desirable qualities for
Kohaku. Three and four-step patterns are the
most popular in Japan (photo 8).
(4) Flowery hi: Hi markings do not form a
recognisable step pattern. Pattern elements may
be unusually shaped or small and very numerous
(photo 9)
It is important to remember that a large, mature
Kohaku requires hi markings in proportion to its size
to look truly imposing.
In the early years, hi markings extending
below the lateral line were disliked. Latterly, deep
wrapping markings have been recognised for their
ability to confer an impression of power to a large
koi (compare photos 8 & 9).
The head pattern is important enough to
warrant separate attention. Hi is essential on the
head of a Kohaku, a bald white head (bozu) looks
unbalanced (photo 10 has minimal head hi), as
does the opposite extreme of a completely red
head (menkaburi). A single hi marking which
extends all the way down the nose but does
Photo 10 shows a dark
head and minimal head
hi.
20
not cover the eyes or cheeks is called hanatsuki
(photo 11). The classic Kohaku head hi describes
a U-shape, or shoehorn (kutsubera) between
the eyes reaching approximately halfway to the
nose(see photo 8). If the head hi does not reach
as far down as the line of the eyes, a further hi
on the nose and/or lips (kuchibeni), may add
necessary balance. Again, there is much difference
of opinion on the merit or demerit of nose hi.
In recent years uniquely shaped head hi patterns
have become both acceptable and very desirable
(see photo 6), often with asymmetric hi covering
one cheek (beret pattern). Aesthetically speaking,
“character” is often conferred to an individual koi
by very distinctive markings, particularly on the
head.
Various specific Kohaku patterns have been
“fashionable” during the evolution of this type
of koi, for example Inazuma (lightening stripe)
Kohaku, or Maruten Kohaku with a separate,
often round, head pattern, again, very popular in
Japan (see photo 3). Very unusual Kohaku, for
example, kanoko (dappled fawn) may be classified
with Kawarimono. Kanoko koi demonstrate
hi either completely or partially as a pattern
confined to individual scales, giving a reticulated
effect (photo 12).
Examined in detail, Kohaku as a group are
koi of surprising complexity, considering their
deceptively simple red and white colours.
Photo 11 shows a
Hanatsuki head pattern.
Photo 12 shows a
Kanoko example.
A K A R E P O RT E R
Kohaku in Australia still have a long way
to go. Although there a few notable exceptions
(photo 13), often Kohaku produced are plagued
by thin, unstable hi (see photo 4). Stepped
patterns beyond two steps are rare and heavy hi,
over head and tail areas, is more common than
not. Probably due to cross breeding with Sanke,
black spots (shimi) appear with maddening
regularity and white skin is rarely the sort of
pure white we really want. It is up to us as koi
breeders to persevere however. Remember, it took
the Japanese over 100 years to get where they are
now and we haven’t done too badly in a mere 40.
Sometime soon, that breakthrough will happen
and a line of Kohaku like the Tomoin will be
established here.
Kate McGill
Photo 13 shows a plain pattern but is
still a Champion koi.
Buy, swap and sell
Buy, swap and sell notices can be placed free by members.
Please call Ian Andrews on 0418 255 897
or email [email protected] for more information.
The Australian Koi Association does not accept responsibility for the quality of any
items or any transactions advertised under Buy, Swap and Sell.
For Sale
System 2000 filter. (Below left and centre).
Stands 1.2 M high with a 50mm head. This filter was managing over 60kg of fish before
removal. Suitable for a pond about 15-20,000 LT. Selling new for over $2500.
Selling $480 o.n.o.
Grundfos water pump. (Below right).
NM65-50-160/166. Four pole, 1 HP. 20-22,000 LT/HR. Complete with 50mm flanges.
Selling new for over $1600.
Selling $480 o.n.o.
Call Steve mobile 0412 245 814
Fe b r u a r y – M a r c h 2 0 1 3
21
22
A K A R E P O RT E R
Koi Critique – Kawarigoi or Kawarimono
An unusual Matsukawabake
(Mahts’ kah wah bah’ key)
Kawarigoi (something strange) holds some very
interesting varieties; the largely black and white
Karasugoi (Crow Koi group), Ochiba Shigure
(autumn leaves on water), a range of singlecoloured, non-metallic koi and unusual crossbred koi, for example Sanke - Shusui.
This month’s Kawarimono or Kawarigoi
features a very unusual example of the black
and white Karasugoi group. Karasugoi generally
show black (sumi) on the head and as pectoral
fin joints, whereas this koi has a clean white
head and fins. On the body, arrangement of
sumi does point towards a Matsukawabake,
with heavier sumi towards the tail, although the
rest of the koi could be Suminagashi, another
Karasugoi variety, with the well developed
Fe b r u a r y – M a r c h 2 0 1 3
reticulated effect between sumi and white.
This koi really is a puzzle, however, because the
completely white head and fins do not fit either
picture.
As a unique Kawarigoi, this example is
worthy of appreciation. The white skin is clean
and bright: a small amount of gin-rin scaling
adding a pleasing lustre. Sumi is strongly
developed and attractively arranged along the
body. Additionally, this adult koi has a very
pleasing figure. The unusual white head actually
works with the impression, since sumi is lightest
over the shoulders. Altogether, a fascinatingly
memorable koi.
Kate McGill
(Photograph courtesy Ian Andrews).
23
Table show results
January 2013
Metallic Doitsu Bryce Hough
Hikarimoyo Bryce Hough
Judge: Paul Miglionico
Judge’s Choice: Metallic Doitsu, Bryce Hough
24
A K A R E P O RT E R
Supplies available to AKA
members
Contact Ron and Max Farrugia for all supplies listed on (02) 9533 2546 or 0403 029 532
Hours: Mon to Fri 8.00 am - 8.00 pm Sat and Sun 8.00 am - 11.00 am
FOOD
Flake-Tropical
1 kg Flake
200 mg
Fry Food
1 kg
AKA Growth Food
5 kg
No.1 High Protein Crumble 1kg No.2 High Protein Crumble
1kg
No.3 High Protein Crumble 1kg
Baby Koi Pellets
1kg
Pond Sticks
4 kg
AKA Premium Growth Food 5 kg Orca Quick Grow medium
koi food 10 kg $35.00
$8.00
$19.00
$30.00
$18.00
$18.00
$18.00
$8.00
$35.00
$40.00
$75.00
MEDICINE
Malachite Green
20 gms
Methylene Blue
18 gms
Phenoxotol - fin and tail rot
Clean Fish CF 50
Condy’s Crystals
200 gms
Oil of Cloves
100 ml
$20.00
$20.00
$20.00
$35.00
$20.00
$20.00
AIR
Air Stones small
Air Stones
50 mm
Air Tube
per metre
Green plastic air tube Roll
$1.00
$6.00
$2.00
$50.00
PUMPS
XF 171 Davey Pump
HIBLOW 20 litre/hour HIBLOW 40 litre/hour HIBLOW 60 litre/hour HIBLOW 80 litre/hour Aquarium Air Pump
P.O.A.
$215.00
$230.00
$240.00
$270.00
$25.00
SUBMERSIBLES
King 3 2400 litres/hour
King 4 4800 litres/hour
King 5 6500 litres/hour
King 6 8000 litres/hour
$120.00
$160.00
$180.00
$220.00
WATER
Sodium Thiosulphate
Tri Start
Extra Water Purifier Extra Water Purifier
1 kg
250 ml
1 Litre 20 Litres $15.00
$15.00
$20.00
$180.00
MISCELLANEOUS
Large Plastic Bags
$1.50
Carbonate hardness raising 2 kg
$6.00
Clear Pond
200 mg $30.00
Slurpy Pump — fitted for use $180.00
Algae Fix 500 ml $25.00
Clear plastic Table Show tanks $20.00
“Virkon S” broad spectrum disinfectant
50g $25.00
NETS
6” Nets
10” Nets
$3.00
$5.00
TEST KITS
Ammonia Test Kit
pH Test Kit
Carbon Hardness Test Kit
Chlormon
1 litre
$20.00
$20.00
$20.00
$20.00
Please Note: Members’ orders for supplies for
delivery at the monthly meetings are to be in
the Tuesday prior to the meeting.
Members ordering supplies for postal delivery
should send money order or cheque payable
to Australian Koi Association to 32 Hardy Ave,
Riverwood 2210. Please ensure cost of return
postage is included.