[MikeM]

In another thread DickB mentioned the challenge in warm climates of keeping the reds of Kohaku strong in warm climates like Taiwan and Thailand. I came across an item in my reading that was new to me and marked it to share. This seems a good time. In the March 1986 issue of Rinko, Akitaka Kawahata shared observations from his visit to the Second ZNA Thai Chapter show in December 1985:

"It was immediately after the judging that I made a tour of the whole exhibit and found their Showa Sanshoku to be on a remarkably high level. The Showa Sanshoku stood out conspicuously as every size category, that is, from size 1 to size 7 was well finished. It is very rare even for Japanese shows (except national shows) to have such excellent Showa Sanshoku entered.

I asked a few people about these rich-looking Showa Sanshoku. According to them, the water in Thailand is normally not less than 25C, and pH values are high, the water being strongly basic. One of them went to the length of asking me how to lower the pH value. Such a condition is regarded as being unfit for koikeeping in Japan. They told me that their Kohaku and the like often lost Hi. As far as their Showa Sanshoku were concerned, however, not an ounce of such adversity could be perceived on them. Perhaps Thai water is good for the Sumi of Utsurimono lineage. Taisho Sanshoku, who also have Sumi as one of their colors, but do not belong to Utsurimono, were rather dull at this show. I think that I may conclude that the Thai environment fits Utsurimono. I also found that many of the Showa Sanshoku on exhibit were Hi Showa... while Kindai Showa ... were scarce.

I figure from this that only those fish who have deeply based, big Hi markings, excepting those with less Hi but of specially high quality, can prosper in the Thai environment. Those that resisted the water that easily takes away Hi and put on good Sumi have won the game. The result is a manifestation of natural selection.

The fact that Sumi can be brought out well in a warm country puzzles me a little, though. But, in fact, in Isawa, a hot spring resort in Yamanashi, Japan, too, excellent koi are produced."

Kawahata's observation is contrary to the observation that cooler temperatures bring out Sumi, but consistent with the notion that high alkalinity (often accompanied by high silicon content?) enhances Sumi. Before koikeepers in the subtropics all rush to acquire Showa, recall that he was writing nearly 20 years ago. Over those years there has been much crossing of Kohaku with Showa to get improved Hi, and much crossing with Sanke to get improved Sumi ... but Kawahata found the Kohaku and Sanke of that day insipid compared to the less refined Showa. As Showa has been refined with the genes of Kohaku and Sanke, one might conclude that Kawahata might see something very different today.