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My name is Masayuki Matsushita – Masa for short – and I am a rookie on the Bassmaster Elite Series. I am thankful to be here on the top professional fishing circuit in the world, but I would not be telling the truth if I told you it was always easy.
My biggest concern is that my wife and two daughters are still back in Japan. Obviously COVID complicated travel while I fished the Bassmaster Opens, but now the distance between us is a matter of finances. I am working so hard this year not only for myself, but also so that I have enough money to bring them to the U.S. next year. I’m not going to lie. This year it’s going to be tough to be away from them for 10 consecutive months.
Some of you may recall that I won a Central Open on Sam Rayburn in 2020 to qualify for last year’s Bassmaster Classic. That tournament was also held in Texas at Ray Roberts – so the Lone Star State has become a very special place to me. While I’m on the road a lot, I’m fortunate to have a place to stay here with my friend Calvin Balch and his family. They’ve gone out of their way to make me feel comfortable and to get me into the swing of things in America.
Of course, Texas with its wide open spaces is very different than the comparatively confined environment in Japan, but I’m getting acclimated quickly. What do I like the most? Crawfish! I could eat them every day. In fact, we’ve had them the last three days – crawfish fried rice, crawfish pasta and boiled crawfish – and I was a little disappointed when Calvin told me we were having pot roast tonight. I’m sure it’ll be good, but I can’t get enough crawfish. Maybe because they are the favorite food of a bass as well, all of this crawfish eating will help my success on the Elites.
The only problem I ever have with crawfish is when they are too spicy. You never know what you’re going to get. I can’t really handle heavy spice, but I hate to let my favorite food go to waste. Sweat might be pouring down my face, and I may pay for it later in the evening, but I always finish what I order or what we prepare.
I was also introduced to tacos a while back. I was confused by all of the different ingredients. Guacamole is made of avocados, which I like, so I had no problem with that. The queso was interesting but tasty, so that was fine too. Unfortunately, Calvin with his questionable sense of humor told me that sour cream is made of something that I can’t repeat here, and I quickly pushed my plate away. Since then I’ve learned he was messing with me, and tacos are on the “good” list as well.
Finally, if you want a steak, there’s no better place for that than the home of the world’s best beef. Back in Japan most of the steak we ate was at Korean barbecue joints, and while it was tasty, the portions were small. Here I’ve learned to love a ribeye cooked medium that’s as big as my face — maybe bigger. It’s not quite as addictive as crawfish, but it’s a nice change of pace.
Are you wondering what I eat in the boat? It’s not beef jerky or Snickers bars like my American friends. I like rice balls packed tightly in seaweed. It’s a great boost of carbohydrates when my energy starts to wane.
The other thing that I love about fishing the Elite Series is the chance to see a wide portion of the amazing American landscape from my truck. That’s why I’ve camped almost the entire three years I’ve been fishing here. I don’t stay in hotels unless I absolutely have to, and while I occasionally camp around other Elites like Kenta Kimura, I’m just as happy by myself.
Two years ago I bought a used cab-over camper from a guy’s deer lease down here, and it was my sanctuary for a long time. Here at Calvin’s house they have a lovely bedroom with a queen-sized bed waiting for me, and I think they might’ve been a little bit insulted that I still chose to sleep outside. Eventually they realized that I needed that time to myself to stay focused.
Last year I sold that camper and bought a pop-up model. I used it in one tournament in the fall, and then again at the St. Johns. Unfortunately, after a great third-place finish in Palatka I must’ve been kind of giddy – I didn’t strap it down properly. While heading down the road the whole top ripped off.
So now I’m looking for new options. I’ve built a little plywood bed in the back of my truck, and I roll out a mattress there. I don’t have a stove in it like I did in the camper, so I’m forced to eat out a lot instead of cooking. If you know some good crawfish places on the road, drop me a line!