Breeder Interview　Konishi Koi Farm · Mr. Makoto Konishi (Hiroshima)

Multi-Variety Breeding That Meets Demand
The Konishi Way: “Broad and Deep”

Narrowing down the varieties a breeder produces is often seen as a mark of dedication, while breeding many varieties tends to be viewed as “broad but shallow.” Yet neither strategy is inherently better than the other; its value is determined by whether it delivers the results customers want.
Many breeders promote the wide range of varieties they offer. A major reason Konishi Koi Farm stands out among them is that even for varieties it spawns only once a year, it produces koi of such a high standard that they could be called a brand. This is reflected in its show results: apart from Kujaku and Ochiba Shigure, which it spawns relatively often, its prize-winning Kin Showa, Karashi, Goshiki and others all come from just one or two spawnings.
According to Mr. Makoto Konishi, the farm keeps a very large number of parent koi, which may be one of the secrets behind its high ratio of prizewinners to spawnings. Our conversation ranged widely, from breeding and variety development to the current state of overseas markets.

Improving Ochiba with Blood from Other Varieties
Matsukawabake and Yamakagashi Also Appear

― Partly because I personally love Ochiba Shigure, I thought your Ochiba Shigure at this year’s All Japan show were really beautiful. Besides the Tsubaki Prize and Best in Variety, quite a few of them also took 1st and 2nd Place in the larger size classes.
Konishi: That’s right. We put a lot of effort into Ochiba.
― The Tsubaki Prize and Best in Variety Ochiba had great bodies and well-developed color. I sometimes hear that breeders bring in Kohaku blood when producing Ochiba. Do you also use other varieties?

Konishi: We often use Kohaku—for example, Kohaku from Kachi Koi Farm in Fukui. And Karashi as well. Ochiba come in many color types: some are greenish, some are yellowish, and some are reddish-brown, almost brick-colored. The brick-colored type is the hardest to get.
― The brick color is the most Ochiba-like, isn’t it? It’s crisp and beautiful.
Konishi: Especially the type where the reticulation shows clearly on the base coloration. I think whether the reticulation comes out strongly or not depends on whether the Kohaku blood or the Chagoi blood is more dominant.
― Are your current Ochiba pairings Ochiba × Ochiba, or do you also cross Ochiba with Kohaku?
Konishi: Our main parents are Ochiba × Ochiba.
― So crossing in Kohaku or Karashi is more about creating parent koi than producing koi for sale?

Konishi: Yes, that’s the main purpose.

― What qualities do you look for in Ochiba parent koi?

Konishi: Body shape comes first. Also, few Ochiba have good Kiwa, but I try to pick ones with the sharpest Kiwa possible. I don’t put much emphasis on pattern.

― Ochiba Shigure is regarded as the classic understated variety. Is it popular overseas too?

Konishi: Very popular. It used to be mainly Europe and the U.S., but now it’s popular in Southeast Asia too, so we get requests from everywhere.