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MikeM · 05-04-2007

In different cultures the color white has different meanings. In European-based cultures it generally stands for purity, peace and other good values. In some tropical cultures it is a sign of death and decay, like mold and bones.

In koi, white seems to be both good and bad. In the gosanke we learn that a true white is bad... it's a "hard white". We look for a soft white, one that has a cream tone. Why? The color contrast is certainly better when a bright blood red is on pure white. When the photos get enhanced for those magazine cover shots, the cream-whites become stark snow-whites. I think the reason cream-white is preferred is experience that hard whites do not support long-lasting red pigment. The red tends to fade, break apart and be shallow. And, it does not help that males tend to have a more pure white than the more desired females. In time we learn to appreciate the overall softer effect of red on a cream base as being more pleasant. But, let the cream edge into a pale yellow and the fish is "trash". In some the old Japanese magazines the cream-white is described as better supporting red pigment. The meaning behind those words is unclear. I have come to think that there is a genetic reason... that the genes for a thick lasting red pigment also express themselves in the pigment cells in the Shiroji. We just don't want them to express themselves too well.

When we turn to Shiro Utsuri or the Hajiro group, everything changes. Pure white is best. The contrast between black and white is what we search out. Snow and coal. We do not want red pigment to be supported. Cream-white would give a yellowish cast to the fish. Shiro Utsuri may share much with Showa, but the good Shiro Utsuri that are created as red fades from Showa are ones without a cream tone to the white. The Showa with the best Hi are ones into which Kohaku has been bred to give depth to the red, and these have a softer white.

JR asked a question on another board a few days ago about selecting fish for the overall effect created in a pond rather than for the characteristics of the individual fish. It made me think of a pond I have imagined inhabited only by large single-colored koi. In such a pond, the Shiromuji would be the star. But try to find one without a yellowish head. Very rare creatures. For such a Shirogoi, I think we would want the pure snow. A cream color would make the fish just a pale, dirty version of a kigoi.

I think I would very much enjoy having such a pure snow white koi. I have never seen such a fish. I doubt I will. All those Shiro Utsuri with snowy whites come from black-based fry. Sumi has a way of making itself known eventually.

Some rambling thoughts while awaiting a 93F weekend in the shade.

05-04-2007	#1 (permalink)
MikeM Honmei Join Date: Dec 2003 Location: Orlando, Florida Posts: 4,655	Shiro: White is Bad, White is Good In different cultures the color white has different meanings. In European-based cultures it generally stands for purity, peace and other good values. In some tropical cultures it is a sign of death and decay, like mold and bones. In koi, white seems to be both good and bad. In the gosanke we learn that a true white is bad... it's a "hard white". We look for a soft white, one that has a cream tone. Why? The color contrast is certainly better when a bright blood red is on pure white. When the photos get enhanced for those magazine cover shots, the cream-whites become stark snow-whites. I think the reason cream-white is preferred is experience that hard whites do not support long-lasting red pigment. The red tends to fade, break apart and be shallow. And, it does not help that males tend to have a more pure white than the more desired females. In time we learn to appreciate the overall softer effect of red on a cream base as being more pleasant. But, let the cream edge into a pale yellow and the fish is "trash". In some the old Japanese magazines the cream-white is described as better supporting red pigment. The meaning behind those words is unclear. I have come to think that there is a genetic reason... that the genes for a thick lasting red pigment also express themselves in the pigment cells in the Shiroji. We just don't want them to express themselves too well. When we turn to Shiro Utsuri or the Hajiro group, everything changes. Pure white is best. The contrast between black and white is what we search out. Snow and coal. We do not want red pigment to be supported. Cream-white would give a yellowish cast to the fish. Shiro Utsuri may share much with Showa, but the good Shiro Utsuri that are created as red fades from Showa are ones without a cream tone to the white. The Showa with the best Hi are ones into which Kohaku has been bred to give depth to the red, and these have a softer white. JR asked a question on another board a few days ago about selecting fish for the overall effect created in a pond rather than for the characteristics of the individual fish. It made me think of a pond I have imagined inhabited only by large single-colored koi. In such a pond, the Shiromuji would be the star. But try to find one without a yellowish head. Very rare creatures. For such a Shirogoi, I think we would want the pure snow. A cream color would make the fish just a pale, dirty version of a kigoi. I think I would very much enjoy having such a pure snow white koi. I have never seen such a fish. I doubt I will. All those Shiro Utsuri with snowy whites come from black-based fry. Sumi has a way of making itself known eventually. Some rambling thoughts while awaiting a 93F weekend in the shade.