Sashimi (1876)

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   OED and Merriam-Webster have 1880 for "sashimi," an important food of Japanese cuisine.  OED also has 1880 for "tofu," but Merriam-Webster has 1771.
   From the NEW YORK TIMES, 14 October 1876, pg. 5:

_A JAPANESE DINNER._

_EIGHT COURSES OF A PECULIAR  REPAST._

_A SCENE IN A YEDDO RESTAURANT._
(...)
   The first course consisted of sweet-meats called quashi,...
(...)
   The second course was "Chawan-Mori," a sort of soup with eggs, somewhat similar to soup a la Colbert.
(...)
   THe third course was composed of a variety of fish, with the colelctive name of "Kuchi-Tori-Sakana."  The first was a kind of shell-fish, ("Awabi;") the second, the meat of a lobster, ("Ebi,") and with these, served, as a relish, was a small fruit, called "Youzo," a species of citron, which it much resembled in flavor.  The fourth course consisted of a sweetened preparation of boiled beans, served with green ginger-root, and another variety of fish, called "tai," fried.  The fifth course, called "Sachi-Mi," consisted of raw fish, served upon a delicate lattice work of glass, and accompanied by two kinds of sauce, one dark in color, salt in flavor, and tasting as if composed of soy and anchovies.  The other was a preparation of horse-radish.  The sixth course was called "Miza-Gai," and consisted of "koi," a kind of fish, boiled, and served with pears and a variety of shell-fish, very much resembling our American scallops, and cut in squares.  The seventh course was composed of rice, "meshi," served perfectly plain in small porcelain cups.  The eighth and last course, called "Skemoro," was a sort of salad composed of egg-plants and small cucumbers.
   With each course after the first was served _saki_...
(...)
   Beans are an important article and from these is manufactured _tofee_, or _tofe_--literally, bean-cheese--an article largely used by the poorer classes.
(...)