Koi

Tancho includes Tancho Kohaku, Tancho Sanke and Tancho Showa. The word ‘tancho’ derives from the Japanese crane, a white bird with a round red crest. A Tancho Koi is an attractive and appealing variant of the ‘big three’ varieties (Kohaku, Sanke and Showa). Tancho Showa is the most difficult to achieve to a level of excellence, and so is the most highly regarded of the three.

Defining features
A Koi with a distinctive, usually round, red (beni or hi) marking only on the head. No red patterns should appear on the body. Very occasionally, black (sumi) Tancho markings occur on other varieties of Koi, for example Ogon (Hikarimoyo), but these are not included within the variety Tancho.

Origin
Natural variants of Kohaku, Sanke and Showa.

Basic appreciation points
• The important points for Sanke and Showa black patterns apply equally to Tancho Sanke and Tancho Showa.
• Clean white skin is very important. Remember, Tancho Kohaku has only white on the body so it’s critical that its colour is pure white from nose to tail, without any spots or stains.
• Because the body is so plain, even scale lines (kokenami) are also important.
• The Tancho spot must be evenly coloured, with the red appearing thick and glossy. The marking should cover the forehead as much as possible, without touching the eyes, nose or shoulders. A round marking is most desirable, although other shapes (square or lobed) are acceptable. Edges should be very sharply defined.

Common problems
• Check out Kohaku, Sanke and Showa, since problems covering shape, white skin and black patterns for the basic varieties also apply to Tancho.
• Like Bekko, white skin on the body of a Tancho Koi can stress badly, appearing bloodshot or pink.
• if the Tancho marking extends over an eye, down the nose or onto the shoulders, these problems constitute severe demerits when showing.
• If a few small red spots appear on the body, a Koi cannot be called a Tancho.
• The Tancho marking may be well-shaped, but the red can be thin, uneven or may have poor edges.
 

Written by Kate McGill

Photo supplied by Kate McGill