Favourite regional food?
I really like trying foods from different regions in Japan.
I'm not an expert on regional cuisines (kyodo-ryori), but I've had the opportunity to try Kyo-ryori, Kaga-ryori, Shippoku-ryori and Satsuma-ryori. I think I prefer (what I've had of) Satsuma-ryori.
Satsuma-ryori extends beyond satsuma-age fish cakes. Dishes like kibinago are really great for me, because I like blue-skinned fish (aozakana). That same refreshing vinegar flavour is also in sakezushi. This is complemented by warm, hearty pork dishes like tonkotsu and satsuma-jiru.
* What regional cuisines do you like?
I also really like trying the different local specialties (meibutsu). I used to live in Osaka for a little while, so I had a weakness for takoyaki, okonomiyaki, kushikatsu, udon, oshi-zushi, tecchiri, etc ... I also enjoyed going to Nagano and trying their soba, basashi and different insects. Fukuoka and Kumamoto are also really great for local food.
But on my last two trips to Japan, I've been getting to know the specialities in Aichi prefecture -- like hitsumabushi eel, miso products (eg. miso-katsu), tenmusu rice balls, kishimen noodles and kochin chicken. Right now, I think I enjoy the food in Aichi the most.
* Which prefectures do you like for local specialties?
Kibinago is a type of aozakana, like very small herring, not a particular dish. What is the preparation you are talking about?
I like nishin-soba, which is kind of a meibutsu in Kyoto. Also enjoyed it in Kanazawa. It is soba topped with a dried and marinated herring. It doesn't describe well, but it is tasty.
Don't forget about meishu- famous local sake. Not sure if it is available off of the island, but hanazake is 120 proof distilled spirit from Yonaguni Island. Tastes like a cross between awamori and paint thinner.
Yes, I'm aware that kibinago is the name of the fish. I didn't make that clear.
I meant serving it sliced with vinegar dipping sauce, or marinated (as with shime-saba).
Great choice with nishin-soba!
I enjoyed some nice akazake in Kumamoto. It's kind of like a sweet koshu or a sherry, I guess. You soak a teabag of spices in it.