Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Cat Onigiri",
  "description": "Cat-shaped onigiri (rice balls with savory fillings) inspired by the anime Fruits Basket.  A fun and delicious snack featuring two filling options: Honey Ginger Salmon and Tuna Mayo.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Honey Ginger Salmon Filling",
      "ingredients": [
        "½ teaspoon garlic powder",
        "Pinch red chili flakes (optional)",
        "1 teaspoon sesame oil",
        "1 teaspoon freshly grated ginger root",
        "Zest and juice of lemon",
        "½ tablespoon honey",
        "1 tablespoon soy sauce",
        "Salt and black pepper, to taste",
        "1 salmon fillet (about 7 ounces, or 198 g), skin on",
        "Oil, for cooking"
      ]
    },
    {
      "section": null,
      "ingredients": [
        "1 scallion, thinly sliced",
        "½ teaspoon sesame seeds",
        "¼ cup (60 g) Kewpie mayo"
      ]
    },
    {
      "section": "Tuna Mayo Filling",
      "ingredients": [
        "½ tablespoon oil, for cooking",
        "1 tablespoon finely chopped cucumber",
        "Pinch salt, plus more to taste",
        "1 cup (154 g) drained tuna, flaked",
        "1 scallion, thinly sliced",
        "1 tablespoon soy sauce",
        "3 tablespoons Kewpie mayo",
        "Black pepper, to taste"
      ]
    },
    {
      "section": "Assembly",
      "ingredients": [
        "Salt, for dusting",
        "5 cups (1 kg) freshly cooked, warm short-grain white rice",
        "2 sheets dried seaweed (nori)"
      ]
    }
  ],
  "instructions": [
    "To make the honey ginger salmon filling: In a medium bowl, combine the garlic powder, chili flakes, sesame oil, ginger, lemon zest and juice, honey, and 1 tablespoon soy sauce, and salt and pepper and stir together.",
    "Add the salmon to the bowl and coat it with the mixture.",
    "Cover the bowl and let marinate in the refrigerator for at least an hour, or overnight.",
    "Meanwhile, make the tuna mayo filling: In a small bowl, toss the cucumber with the pinch of salt, then tip into a colander to allow the water to drain from the cucumbers.",
    "After 10 minutes, pat them dry with paper towels.",
    "Put the cucumbers in a separate medium bowl and add the tuna, scallion, 1 tablespoon soy sauce, and 3 tablespoons mayo.",
    "Season with pepper and stir to combine. Set aside. (If not using immediately, place in the refrigerator until ready to assemble.)",
    "When the salmon is ready to cook, in a medium skillet, heat the oil over medium heat.",
    "Place the salmon, skin side down, in the pan, reserving the marinade, and cook for 4 minutes.",
    "Flip the salmon, pour over the reserved marinade, and cook for another 3 to 4 minutes.",
    "Transfer the cooked salmon to a clean medium bowl. Using two forks, break the salmon into small pieces and discard the skin, then add the scallion, sesame seeds, and 1/4 cup (60 g) mayo. Combine well and set aside.",
    "To assemble the cat onigiri: Line a work surface with plastic wrap, about 12 inches (30 cm) long.",
    "To make the cat head, wet your hands with water to prevent sticking, then dust them with a touch of salt.",
    "Grab half a handful of warm rice and form it into a flat oval, then place it on the prepared surface.",
    "Place a tablespoon of salmon or tuna filling on the center of the flattened rice.",
    "Add another half a handful of rice to cover the filling, then press down with your fingertips to seal. Place the rice ball between both hands and compress to solidify.",
    "Place the rice ball back onto the plastic wrap and gently refine the shape into an oval if it was altered while compressing the rice.",
    "To make a cat ear, grab 1 tablespoon of warm rice and, using the tips of your fingers, compress it into a pyramid shape. Repeat for the second ear.",
    "Connect the ears to the cat head by carefully pushing them to squish the rice together and act as glue.",
    "To make the face details, cut nori sheet into a rectangle that will fit between the ears, two small circles for the eyes, and a small, horizontal number-three (3) shape for the mouth.",
    "Place the nori shapes onto the cat onigiri; they will adhere naturally.",
    "Repeat steps 6, 7, and this one to make the remaining cat onigiri.",
    "Serve at room temperature."
  ],
  "author": null
}