The Story of a Cuban Who Conquers Palates in Japan
Lechón Sandwiches at the Foot of Mount Fuji
By Yenys Laura Prieto (El Toque)
HAVANA TIMES – From boxing to cooking: this was the journey of Valodia Carrero in Japan. The Cuban former athlete, better known as “Valo,” found success in an unexpected corner of the world. This time, not with gloves on, but with an apron and a spatula, greeting customers who visit his street food business, a food truck called “El Sandwichazo.”
Valodia’s story is a mix of sacrifice, adaptation, and the unmistakable Caribbean flavor he learned from his mother. That “grace in cooking” has brought him followers who seek in his business the perfect union between Creole seasoning, Cuban son, and Jamaican reggae. Cultures that dance, converse, and savor themselves at the foot of Mount Fuji.
“In Cuba, there was a lot of Russian influence when I was born, that’s why they named me Valodia, but I’m from the city of Santiago,” he says with pride that distance hasn’t diminished. He arrived in Japan 17 years ago, and since then, he says he has lived “good things and bad things”. He is married to a Japanese woman and has three children. Both cultures coexist in his home, but his children barely speak Spanish. It’s something he still wants to work on.
Before venturing into the gastronomic world, Valodia had a career in boxing. “In Cuba, I always trained. I was a boxer. I was at the two sports schools and competed with some who are now world champions professionally.” Emigration didn’t mean a break with his dream, but he confesses that he prepared to leave the island. He studied a little English and, beforehand, learned how to cook. “I like cooking; it’s like a hobby. I used to cook for my mother and friends. When I was very young, I took a cooking course and worked in restaurants in Santiago.”
In 2007, when he arrived in Japan, his first job was precisely in a Cuban restaurant. “But my idea was to compete professionally in boxing. I did it, though it didn’t turn out as I wanted.” An arm injury meant he couldn’t continue in the ring, but he became a trainer. Despite the challenges, he found a parallel path in cooking, his other great passion.
The Birth of “El Sandwichazo”
“El Sandwichazo is my business,” Valodia tells El Toque. He decided to bring authentic Cuban flavor to the streets of Japan, specifically to Kawaguchiko, a city in the Yamanashi Prefecture. “We offer lechon sandwiches, which is the true sandwich of us Cubans. That’s the original. I also have croquettes, caldosa, the traditional Cuban stew, tostones, and even venison meat.”
The inspiration for the business came from a personal experience. “In 2015, I returned to Cuba after eight years without visiting the country, and the first thing I did was eat a lechon sandwich, with pork skin, just the way we like it.” That longing for the flavors of his homeland led him to replicate them in Japan.
However, it wasn’t easy to introduce Cuban food in a country where the island’s gastronomy is little known, recalls Valodia. “The Japanese aren’t used to these flavors, but when they try them, some come back for more.” Despite the cultural challenge, he has managed to attract a diverse clientele. “I’ve met many Cubans who come from Miami, some Europeans, Spaniards. Just yesterday, I met some tourists who had visited Cuba, and we had a conversation.”
The Venison Sandwich: A Cuban-Japanese Fusion?
The deer meat sandwich is one of Valodia’s most innovative creations. “I live very close to Mount Fuji, where there’s a lot of deer. I had never eaten it in Cuba. After living 14 years in Tokyo, I came to Kawaguchiko and found out they sell it here.”
Taking advantage of the opportunity, he created a special recipe. “I buy the meat from hunters, cook it well until it’s tender, shred it, and add a pico de gallo salsa with tomato, yellow chili, cilantro, and other ingredients. I serve it with very crispy bread.” On the taste, he explains, “It’s similar to mutton, but with less odor. It’s healthier because deer only eat grass and don’t get injections.”
The business has not only allowed him to explore new ingredients but also connect with the local culture in an unexpected way. “I even asked a hunter for a deer’s head. They usually bury them and leave only the antlers outside, but I was interested in having it, and they gave it to me.”
Mojitos and Cuban Rum in the Shadow of Mount Fuji
In addition to the sandwiches, Valodia’s business offers traditional Cuban drinks. “We have mojitos, Cuba libre, and beer, but not Cuban beer, because it’s not available here. However, Cuban rum is in all the markets, incredibly more than in Cuba.”
Valodia’s day starts between 6:30 and 7:00 a.m. “I first drink water, give thanks for the new day, and then I do my exercises. I’m always ready for work, which often requires me to leave early. Sometimes I need to go to Tokyo, which is an hour and a half away by car. Punctuality is something I learned well in Japan,” he says with a laugh.
Despite the distance from Cuba and the challenges of being an immigrant, Valodia keeps his traditions alive through food. He talks to his mother every day, keeps up with what’s happening on the island, and has found a way to honor his history. “I want my customers to feel at home, with my Latin flavor, my Cuban flavor.” And with each lechon sandwich he serves, he accomplishes this a little more.
In a country where gastronomy is deeply rooted in the culture, this Santiago native has found a niche and made it his home. He no longer fights in the ring, but he keeps battling. His dream is to stay close to boxing, train others, and honor the gloves. On his Instagram (@latirobuena), you can see him teaching others the sport.
Meanwhile, he continues working on his business. He assures that his food truck is not just a business, but a way to transmit a legacy. “My goal is not to compete, but to offer the best of Cuban food and show what our culture represents. I want to make it clear that Cuban food is amazing, and my sandwich is just a sample of what we have.”
First published in Spanish by El Toque and translated and posted in English by Havana Times.