AKA Reporter

February – March 2013 www.akakoi.com.au

Journal of The Australian Koi Association Inc

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Feb r ua r y – March 2013 1

February – March 2013Administrative Members and contact details ________________________________2President’s Report _____________________________________________________3 Meeting Notices and Agendas ___________________________________________4 New Members _______________________________________________________4 AKA Auction Dates ___________________________________________________4KSA Auction Dates ___________________________________________________5Coming events 2013 __________________________________________________5Sumi — Origins & Types _______________________________________________6AKA Small Koi Show & Christmas Party __________________________________10Member profile — Vinh, David & Anthony Diep ___________________________15Kohaku — the Beginning and the End ___________________________________17Buy, Swap and Sell ___________________________________________________21Koi Critique — Kawarigoi or Kawarimono ________________________________23Table 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 coverAquarious Multifilter __________________________________________ Back cover

AKA Reporter

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 916Newsletter production www.petergibson.com.auAll correspondence to:The Secretary, Australian Koi Association, 17 Westmore Drive, West Pennant Hills NSW 2125

DisclaimerThe 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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AKA REPORTER2

The Australian Koi Association Inc.PatronProfessor Simon Chapman PhD FASSA Executive OfficersPresident Ian Andrews 0418 255 897Vice President Arthur Johnston (02) 9759 3226Secretary Carol Durrant (02) 9834 4993 / 0415 655 063Treasurer Bryce Hough (02) 9724 5860 (Ph/Fax) / 0408 882 025Public Officer John Rhodes (02) 9661 4735

Committee MembersShow Coordinator Paul Miglionico (02) 9862 0472 / 0415 834 529Show Support Group Shayne Murray (02) 4621 4300 Graham Fameli 0412 304 190 Kevin Wong 0418 182 818 Martin Rocliffe 0407 475 757 Bill Youl 0412 700 638Membership Officer Heinz Zimmermann (02) 9727 9528 / 0428 478 594 (Subscriptions to 55 Orchard Road, Bass Hill, NSW 2197)Supply Officers Ron and Max Farrugia (02) 9533 2546 / 0403 029 532Auction Master Bill Youl 0412 700 638 / (02) 9629 2968Assistant Auction Master Shayne Murray (02) 4621 4300

AKA ReporterEditor Ian Andrews 0418 255 897Photography John Ling 0411 156 648Editorial Kate McGill (02) 9871 2483Advertising/Distribution Gordon Kilborn (02) 9153 9012 / 0429 664 916

Committee Support PanelPublicity Kevin Wong 0418 182 818 Alf Mizzi (02) 9555 6497Librarians Carol and David Durrant (02) 9834 4993 / 0415 655 063Catering George and Betty Ludbrook (02) 9602 2493Social Secretary Lee Nguyen 0435 219 885Sizing and Assets John Rhodes (02) 9661 4735Webmaster and Facebook Martin Rocliffe 0407 475 757Committee Support Rita and Joe Borg (02) 9832 9676

Website www.akakoi.comFacebook www.facebook.com/AustralianKoiAssociation Life MembersEthel 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 correspondenceAustralian Koi Association17 Westmore Drive, West Pennant Hills NSW 2125

Feb r ua r y – March 2013 3

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.

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 SuppliesAKA now carries Orca Quick Grow

medium koi food (10kg)

See inside back cover for all members’ supplies

AKA REPORTER4

Meetings are held at the Scottish Hall, 4 Weigand Avenue, Bankstown on the first Wednesday of each month at 7.30 pm.

February Meeting

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.

AGENDA1. Welcome to members and guests 2. Apologies3. Confirmation of minutes of previous

monthly general meeting held 9 January 2013

4. Raffle5. Reports6. General Business7. Guest speaker TBC8. 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. ‘

AGENDA1. Welcome to members and guests 2. Apologies3. Confirmation of minutes of previous

monthly general meeting held 6 February 2013

4. Raffle5. Reports6. General Business7. Guest speaker Mr Bradley Bradley9. Table Show Results 10. Raffle Draw

New members

Welcome to the following new members...

Merridy Cairn-DuffBeryl and James FrancisTony and Tracey Pugliano

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 2013Sunday 14 April 2013Sunday 2 June 2013Sunday 4 August 2012Sunday 6 October 2013Sunday 8 December 2013

Coming events for members

Feb r ua r y – March 2013 5

KSA auction dates 2013

Commencing 10.00 am at Auburn Botanical Gardens: Sunday 10 March 2013Sunday 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.

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)

News

AKA’s 32nd Annual Koi Show

Entry Form open now via

www.akakoi.com.au

In Holland, a floral display made entirely from dahlias!

AKA REPORTER6

Sumi - Origins & Types

The relevance of sumi (black) in relation to this structured approach to appreciationinfluences only three of the key appreciationcategories, 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 theappreciation 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 qualityand 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 ofhighest priority are as shown in the box at the top right.

Origins of SumiIt 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

Body Conformation - overall shape aswell as the shape and proportional impactof each of the body components.

Skin Quality – appearance and texturePattern and Colour – quality of colourplates, pattern edges, lustre andbalance.

Variety Characteristics – appearanceconforming to the key requirementsof the variety. Deportment – Motion and action inthe water.

Impact – Overall impression, integratingeach of the key structured appreciationcategories.

Feb r ua r y – March 2013 7

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 IThis 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 IISumi 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.

Sumi Type IIIThis 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

AKA REPORTER8

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 IVThis 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,

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 SumiThe 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.

Desirable elements of sumi colour

• Darkblueblackcolour–urushisumi(TypeI)• Darkglossyblackcolour,withoutbluehigh-

lights–kurosumi(TypeI)• Darkblueishblackcentre,lightblueedges

(TypeII)• Highlustre,whichresultsinarichshine• Greatdepth,thickevencolourplate• Sharpkiwa• Thepresenceofsashiindicatingstrength• Indicationofstabilityandpermanence

(honzumi)• Consolidatedplate• Potentialtofinishsynchronouslyasauniform

plate

Undesirable elements of sumi colour

• 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 non-

uniformity of plate

Feb r ua r y – March 2013 9

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AKA REPORTER10

AKA Small Koi Show & Christmas Party

A happy young lady...

‘I’m not sure about this Mum!’

...and a very happy young man!

Feb r ua r y – March 2013 11

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.

Our ladies competing in the ‘Transport the Smartie’ competition.

Santa’s helpers Barbara and Bryce...their help in organising the Christmas event is outstanding ,

AKA REPORTER12

Has anyone seen Santa?

See what Santa gave me? It’s not as easy as you might think!

Feb r ua r y – March 2013 13

Paul judging this years entries, shadowed by Dave.

GC Platinum ogon owned by Terry & Lex

Reserve a kinginrin Showa owned by Kate & Ian

AKA REPORTER14

Some of the other entries at our December Small Koi Show

Feb r ua r y – March 2013 15

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

Member Profile Vinh, David & Anthony Diep

David, Vinh & Anthony – one of AKA’s koi keeping families

AKA REPORTER16

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-Gin-Rin 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.

Vinh looking at last years babiesThe main pond

The viewing window

Feb r ua r y – March 2013 17

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

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

Kohaku – the Beginning and the End

Photo 1 shows good figure, white and maruzome kiwa

Photo 2 shows a young 4 step, with sashi and good white.

Photo 3 shows even hi and a Maruten head pattern.

AKA REPORTER18

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 well-conformed 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

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 4 shows weak hi. Photo 5 shows a Doitsu Kohaku.

Photo 6 shows an unusual head pattern.

Feb r ua r y – March 2013 19

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

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 7 shows a partial inazuma pattern.

Photo 8 shows a classic 3 step pattern style.

Photo 9 shows a small flowery pattern style.

AKA REPORTER20

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

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 10 shows a dark head and minimal head hi.

Photo 11 shows a Hanatsuki head pattern.

Photo 12 shows a Kanoko example.

Feb r ua r y – March 2013 21

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 McGillPhoto 13 shows a plain pattern but is still a Champion koi.

Buy,swapandsellBuy, swap and sell notices can be placed free by members. Please call Ian Andrews on 0418 255 897 or email ia222@hotmail.com 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 SaleSystem 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

AKA REPORTER22

Feb r ua r y – March 2013 23

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 single-coloured, non-metallic koi and unusual cross-bred 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

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).

Koi Critique – Kawarigoi or Kawarimono

AKA REPORTER24

Table show results

January 2013

Metallic Doitsu Bryce HoughHikarimoyo Bryce Hough Judge: Paul MiglionicoJudge’s Choice: Metallic Doitsu, Bryce Hough

Supplies available to AKA members

Contact Ron and Max Farrugia for all supplies listed on (02) 9533 2546 or 0403 029 532Hours: Mon to Fri 8.00 am - 8.00 pm Sat and Sun 8.00 am - 11.00 am

FOOD Flake-Tropical 1 kg $35.00Flake 200 mg $8.00Fry Food 1 kg $19.00AKA Growth Food 5 kg $30.00No.1 High Protein Crumble 1kg $18.00No.2 High Protein Crumble 1kg $18.00No.3 High Protein Crumble 1kg $18.00 Baby Koi Pellets 1kg $8.00Pond Sticks 4 kg $35.00AKA Premium Growth Food 5 kg $40.00 Orca Quick Grow medium koi food 10 kg $75.00

MEDICINEMalachite Green 20 gms $20.00Methylene Blue 18 gms $20.00Phenoxotol - fin and tail rot $20.00Clean Fish CF 50 $35.00Condy’s Crystals 200 gms $20.00Oil of Cloves 100 ml $20.00

AIRAir Stones small $1.00Air Stones 50 mm $6.00Air Tube per metre $2.00Green plastic air tube Roll $50.00

PUMPSXF 171 Davey Pump P.O.A.HIBLOW 20 litre/hour $215.00HIBLOW 40 litre/hour $230.00HIBLOW 60 litre/hour $240.00HIBLOW 80 litre/hour $270.00Aquarium Air Pump $25.00

SUBMERSIBLESKing 3 2400 litres/hour $120.00King 4 4800 litres/hour $160.00King 5 6500 litres/hour $180.00King 6 8000 litres/hour $220.00

WATERSodium Thiosulphate 1 kg $15.00Tri Start 250 ml $15.00Extra Water Purifier 1 Litre $20.00Extra Water Purifier 20 Litres $180.00

MISCELLANEOUSLarge Plastic Bags $1.50Carbonate hardness raising 2 kg $6.00Clear Pond 200 mg $30.00Slurpy Pump — fitted for use $180.00Algae Fix 500 ml $25.00Clear plastic Table Show tanks $20.00“Virkon S” broad spectrum disinfectant 50g $25.00

NETS6” Nets $3.0010” Nets $5.00

TEST KITSAmmonia Test Kit $20.00pH Test Kit $20.00Carbon Hardness Test Kit $20.00Chlormon 1 litre $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.