Doitsugoi is a variety that was produced by crossbreeding Nishikigoi in Japan with a carp that has almost no scales that was bred for edible purposes in Eastern Europe including Germany. Except for the back and both sides, it has almost no scales and the skin is exposed. There are varieties such as Doitsu-kohaku, Doitsu-taisho-sanshoku, and Doitsu-showa-sanshoku.
Compared to common Nishikigoi, which have scales covering almost the entire body (Wagoi called in Japan), Doitsugoi are characterized by their brighter and more vivid colors. A good Doitsugoi is one that has a clear boundary between the color of the skin and the pattern called Kiwa in Japan.