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Koi (鯉, Japanese:, literally "carp"), or more specifically nishikigoi (錦鯉, Japanese: [ɲiɕi̥kiꜜɡoi], literally "brocaded carp"), are colored varieties of carp (Cyprinus sp.) that are kept for decorative purposes in outdoor koi ponds or water gardens. Koi is an informal name for the colored variants of carp kept for ornamental purposes.
Kōhaku (紅白 (kōhaku, "red and white")) is a variety of ornamental koi . The Kōhaku has a white body, with red markings across the body. It is considered one of the ‘Big Three’ varieties of Koi, along with the Sanke, and Showa. [1] The Kōhaku breed is believed to be one of the first ornamental carp varieties developed.
Anabas cobojius, the Gangetic koi, popularly known as Koi in Bengali, is a species of climbing gourami native to Bangladesh and India, where it occurs in many types of standing water bodies. This species reaches a total length of 30 cm (12 in) and is carnivorous, feeding on water invertebrates and their larvae.
Butterfly koi, longfin koi, or dragon carp are a type of ornamental fish notable for their elongated finnage. The fish are a breed of the common carp , Cyprinus carpio , which includes numerous wild carp races as well as domesticated koi ( nishikigoi ) .
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In Shiga Prefecture, in addition to funazushi made from nigorobuna, nare-zushi is also made from freshwater fish such as ugui, hasu, moroko, Ayu Biwa trout, koi, and dojo. Nare-zushi has been designated as Shiga's food cultural asset in Shiga Prefecture's Intangible Folk Cultural Assets in 1998. [7] 。