Mr. Kodama Koi Food – Color Up

(32 customer reviews)

$123.75$325.00

Grow Koi with vivid and beautiful colors

Color Up is designed to enhance the color and health of koi scales because it include high quality spirulina. Spirulina will also improve the immune system and flesh quality of your koi. Our Color Up Kodama Koi Food is a genuine, high quality product formulated in Japan. We pride ourselves on selecting only authentic Japanese breed koi and we treat our food with the same respect.

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$123.75

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Description

For over 50 years, Mamoru Kodama has been raising Koi in Japan (the home of Nishikigoi). Here he has produced many Koi champions at Koi shows, uses only the freshest, high-quality ingredients in his Koi food “Mr. Kodama” based on many years of research.

Recommended Pellet Size for your Koi

Pellet Size

Koi Size

Medium 5.5-6.5mm 8 inches (20cm) or over
Large 7.5-8.5mm 12 inches (about 30cm) or over

GUARANTEED ANALYSIS: 

Crude Protein (min.) 38%, Crude Fat (min.) 3%, Crude Fiber (max.) 3%, Moisture (max.) 10%, Ash (max.) 11%

HIGH QUALITY SPIRULINA

Spirulina is a high-protein, digestible superfood. The carotenoids contained in spirulina have the effect of brightening the red color of Koi. The carotenoid content varies greatly depending on the place of origin and the season, but in general, the higher the content, the better the quality of spirulina. The carotenoid concentration of Mr. Kodama is about 2 times higher than the concentration of commonly used spirulina carotenoids.


      * According to a survey by Kodama Koi Farm

RAW WHEAT GERM

The naturally occurring Vitamin E contained in raw wheat germ is also used in health foods as germ oil. This Vitamin E enhances the immunity of the Koi and activates metabolism to improve luster and brighten the white skin. The “raw wheat germ” used by Mr. Kodama contains about 35 times more natural Vitamin E than the commonly used “defatted wheat germ”.


FRESH FISHMEAL

Raw materials for fishmeal such as sardines and saury, gain a higher palatability, digestibility and safety, the fresher they are. The longer it takes to process these fish, the more likely they will oxidize and spoil, resulting in a higher histamine content, which in turn causes numerous health problems. Mr. Kodama’s food has only 1/10th the histamine content of commonly used prime grade fishmeal.