Nishikigoi Knowledge
All About Koi
Varieties, care, history, and the art of selecting champion koi
Essential Care
Water Quality
pH 7–8, KH above 80 ppm, ammonia and nitrite at zero. Consistent chemistry is the foundation of healthy koi.
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Feeding
Feed 2–3 times daily when water is above 10°C. Reduce to wheat germ diet below 10°C. Stop feeding below 5°C.
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Introduction to Nishikigoi
The history of Japanese koi from their origins in Niigata rice paddies to the global show circuit.
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Koi Varieties
6 varietiesKohaku
紅白Gosanke
The foundation variety — white body with red (hi) pattern. The benchmark against which all other koi are judged.
Taisho Sanshoku
大正三色Gosanke
White base with red and black (sumi) markings. One of the Gosanke trinity alongside Kohaku and Showa.
Showa Sanshoku
昭和三色Gosanke
Black body overlaid with red and white. Distinguished from Sanke by its black-dominant ground.
Utsuri
写りUtsurimono
Black body with single-colour markings — Hi (red), Ki (yellow), or Shiro (white). Bold, graphic patterns.
Asagi
浅黄Asagi / Shusui
One of the oldest varieties — blue net-scale pattern on back with red on belly, fins, and cheeks.
Ogon
黄金Hikarimuji
Fully metallic single-coloured koi in gold, silver, or platinum. Highly reflective in pond conditions.