Kohacu are ornamental varieties of domesticated common carp that are kept for decorative purposes in outdoor koi ponds.
Koi varieties are distinguished by the colour and patterning. Some of the major colors are white, black, red, yellow, blue, and cream. The most popular category of koi is the Gosanke, which is made up of the KohacuTaisho Sanshoku, and Showa Sanshoku varieties.
Kohacu is a white-skinned koi, with large red markings on the top.
The name means "red and white;" kohaku was the first ornamental variety to be established in Japan in the late 19th century.
Koi are a fish and will often eat a wide variety of foods, including peas, lettuce, and watermelon. Koi food is designed not only to be nutritionally balanced, but also to float so as to encourage them to come to the surface.
When they are eating, it is possible to check koi for parasites etc. Koi will recognize the person feeding them and gather around them at feeding times. They can be trained to take food from the hand. In the winter their digestive system slows nearly to a halt, and they eat very little, perhaps no more than nibbles of algae from the bottom.
Their appetite will not come back until the water becomes warm in the spring.
When the temperature drops below 50 degrees Fahrenheit (10 °C), feeding, particularly with protein should be halted or the food can go rancid in their stomach causing sickness.
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