Question: In which century did "Shabu-Shabu", trademarked in 1955, first introduced in Japan?
About the article "Shabu-shabu", section "History".

Candidate passages:
"Shabu-shabu" was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro"[http://www.e-suehiro.com/history/] in Osaka, where the name was invented.
Its origins are traced back to the Chinese hot pot known as "shuan yang rou".
"Shabu-shabu" is most similar to the original Chinese version when compared to other Japanese dishes ("nabemono") such as "sukiyaki" .
Suehiro registered the name as a trademark in 1955.
Together with "sukiyaki", "shabu-shabu" is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States and Canada.
Shabu or syabu may refer to: Shabu, a slang term for the drug methamphetamine used in Japan, Hong Kong, Philippines, Malaysia and Indonesia Ya ba, also called "shabú" (Philippines), pills with a mixture of methamphetamine and caffeine prevalent throughout Asia Shabu, a fictional genie from the sitcom "Just Our Luck" Shabu, one of the traditional dances of Himachal Pradesh Shabu, a name for tapioca in Bengali cuisine Shabu, Iran, (شبو), a village in South Khorasan Province, Iran Shabu, Qinzhou (沙埠镇), town in Qinnan District, Qinzhou, Guangxi, China Shabu, Taizhou, Zhejiang (沙埠镇), town in Huangyan District, Taizhou, Zhejiang, China  
In addition to "no-pan kissa", there have also been "no-pan" shabu-shabu and "no-pan" karaoke. 
In Japan, hot pot dishes are called Nabemono.
There are several varieties of hot pots, and each hot pot has a distinguished flavor and style.
Sukiyaki is one of the most popular hot pot dishes among the Japanese, and undoubtedly the most well-known hot pot overseas, particularly in English-speaking parts of the world.
Sukiyaki hot pot is served with sliced beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used in small amounts, enough for the ingredients to merge in a shallow iron pot.
Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
Shabu-shabu is another popular hot pot in Japan.
Shabu-shabu hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp (kombu) and swishing it back and forth several times.
The familiar swishing sound is where the dish gets its name.
Shabu-shabu directly translates to "swish swish."
Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating.
Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
Because shabu-shabu hot pot cooks beef blue rare to rare, it's preferred to use high-grade Japanese beef.
Typically, shabu-shabu is considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan.
Both Sukiyaki and shabu-shabu, rice or noodle is cooked with remained broth along with additional ingredients at the very end of the meal.
This menu is called "shime", ending the meal.
Traditionally, hot pots are considered fall and winter dishes.
In the Taiwanese hot pot, also called "shabu-shabu" due to Japanese influence, people eat the food with a dipping sauce consisting of shacha sauce and raw egg yolk.
In Thailand, hotpot is called Thai suki, although it is quite different from a Japanese shabu-shabu variation called sukiyaki.
Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce, chilli, lime and coriander leaves was added.
In Vietnam, a hot pot is called "lẩu" or "cù lao", and the sour soup called "canh chua" is often cooked in hot pot style (called "lẩu canh chua").
The generic term for a salted fish hot pot is lẩu mắm.
In Singapore, Brunei and Malaysia, hot pot is known as "steamboat".