Explore the Showa koi, known for its powerful black base and vibrant red and white patterns. One of the "Big Three" koi varieties.
The Showa Sanshoku, or simply Showa, is a powerhouse in the Nishikigoi world and the final member of the prestigious Gosanke trio. Named after the Showa era (1926–1989) in which it was developed, this variety is characterized by its bold tricolor pattern of black, red, and white. While the Sanke is a white-based koi with red and black markings, the Showa is fundamentally a black-based (Sumi) koi with red (Hi) and white (Shiroji) markings. This distinction gives the Showa a much more powerful and aggressive visual presence compared to its Gosanke counterparts.
In a high-quality Showa, the "Sumi" should be deep, ink-like, and wrap around the body, extending below the lateral line. One of the most critical features of a Showa is the presence of black on its head. Traditionally, a "Menware" pattern—a diagonal black stripe that divides the face—or a "Hachiware" pattern—black that caps the head—is highly desired. These markings give the Showa its distinctive "heavy" look. The red markings should be large and intense, providing a striking contrast against the dark background, while the white sections should be strategically placed to break up the colors and add brightness to the overall composition. In recent decades, the "Kindai Showa" has become popular, featuring a higher proportion of white skin, making it appear more like a Sanke at first glance but retaining the characteristic black head markings and wrapping Sumi.
Another hallmark of the Showa is "Motoguro," which refers to the solid black pigment at the base of the pectoral fins. This feature is a key indicator of the koi's lineage and potential for color development. The Showa is known for its dramatic transformation as it grows. Often, young Showa (Tosai) look mostly black or grey, with their red and white patterns only hinting at their future glory. This makes them an exciting choice for hobbyists who enjoy watching their fish evolve over the years. A mature Showa, with its massive girth and deep, lacquer-like Sumi, is a sight to behold.
Keeping Showa koi in Southern California
The black (sumi) on these koi can change from season to season. Water temperature, water hardness and minerals all play a part, and a shift in sumi is normal rather than a sign of illness.
Sources disagree on how much sumi moves. One breeder describes true sumi as "stable for the most part", while a Japanese koi-supplement maker says harder water brings sumi out.
The white areas on Shiro Utsuri, Showa and Shiro Bekko carry the same sun risk as Kohaku white skin, so give them partial shade in summer.
Summer care for every koi in SoCal
- Warm water holds less oxygen, yet koi need more oxygen as the water warms. That makes summer the season when oxygen runs shortest.
- Oxygen is usually lowest around dawn, because plants and algae use it up overnight. In summer, keep air stones, waterfalls or fountains running day and night.
- When oxygen runs short, large fish are often the first affected. The bigger and faster-growing your koi, the more aeration matters.
- Published "ideal" ranges vary between sources, from about 59–77°F to 68–78°F. Most sources treat the low-to-mid 80s °F as the point where you should cut feeding, add shade and add aeration.
- At about 82°F and above, feed less than usual. Koi can lose their appetite at 86°F and above, so offer small amounts of an easily digested food and remove anything left uneaten.
- Shade part of the pond, but not all of it, from the afternoon sun. A shade sail, pergola or floating plants will do. Don't enclose the surface so tightly that air can't move over it.
- Inland SoCal is much hotter than the coast. NOAA's 1991–2020 normals give an average July–August afternoon high of about 95–97°F in Riverside, 83–85°F in Santa Ana and 75–77°F at LAX (air temperature). Inland ponds therefore need the heat measures above sooner and for longer.
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