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": "Mushroom Soba Noodles",
  "description": "Tender shoots and sprouts play off savory, meaty mushrooms in this spicy bowl, which is an excellent way to showcase good mushrooms. Your grocery store may have a chef's sampler pack of different varieties, or better yet, see if your farmers' market includes a mushroom forager. And of course you can mix and match whatever mushrooms are available: oysters, trumpets, clamshells, maitakes-the more the better. Mirin is a sweet Japanese cooking wine made from rice, similar to sake but with a low alcohol content; it can be found at most grocery stores, but for best-quality mirin, head to Japanese markets.",
  "subtitle": "Spicy Dashi, Spring Shoots, Soft Tofu",
  "ingredients": [
    {
      "section": "For the dashi",
      "ingredients": [
        "Four 2-inch squares kombu",
        "3 dried shiitake mushrooms",
        "½ ounce fresh ginger (1 thumb-sized piece), peeled and sliced into thin rounds",
        "3 garlic cloves, smashed",
        "1/4 teaspoon red pepper flakes, or more to taste",
        "7 cups hot but not boiling water"
      ]
    },
    {
      "section": "For the noodles and mushrooms",
      "ingredients": [
        "1 tablespoon neutral-tasting oil",
        "8 ounces mixed mushrooms (see above), sliced or torn into bite-sized pieces",
        "1½ teaspoons fine sea salt",
        "1/4 cup mirin",
        "2 tablespoons soy sauce",
        "3 bundles dried soba noodles (about 10.5 ounces)"
      ]
    },
    {
      "section": "For serving",
      "ingredients": [
        "7 ounces soft tofu (about half of a 14-ounce package), drained",
        "1 cup mixed shoots and sprouts, such as sunflower sprouts, pea shoots, broccoli sprouts, or microgreens, for garnish",
        "Pounded Ginger Pulp (page 247), or freshly grated ginger, for garnish"
      ]
    }
  ],
  "instructions": [
    "To make dashi, place the kombu, dried shiitakes, sliced ginger, garlic, and red pepper flakes in a 2- or 3-quart saucepan or heat-safe pitcher or liquid measuring cup.",
    "Cover with the hot water.",
    "Top with a lid or plate and let steep for 20 minutes.",
    "Heat a skillet over medium-high heat and add the oil. Once hot, add the mushrooms, spreading them in an even single layer, and sprinkle with a pinch of salt (depending on the size of your skillet, it may be necessary to cook the mushrooms in two batches, adding more oil as needed).",
    "Cook, disturbing the pan as little as possible so as to encourage caramelization, for anywhere from 3 to 7 minutes depending on how delicate or sturdy the mushrooms are, just until they start to go limp and look juicy.",
    "Remove from the heat.",
    "Pick out the dried mushrooms from the dashi, gently squeezing them over the broth, and set aside.",
    "Strain the dashi into a saucepan, discarding the rest of the solids.",
    "Bring to a simmer and stir in the salt, mirin, and soy sauce.",
    "Taste and adjust seasonings as necessary.",
    "Keep covered, over low heat, until ready to serve.",
    "Trim the stems off the rehydrated shiitake mushrooms and discard them, then thinly slice the caps.",
    "Add to the cooked mushrooms.",
    "Bring a saucepan of salted water to a gentle boil.",
    "Add the noodles in a strainer basket or the pasta insert that comes with your stockpot, if you have one, and cook until tender, usually 4 to 7 minutes or according to the package instructions.",
    "Lift out the noodles, reserving the cooking water, and thoroughly rinse the noodles under cold running water in order to remove excess starch.",
    "Quickly dunk them back into the hot water to reheat.",
    "Divide among four bowls.",
    "Divide the mushrooms over the noodles in each bowl.",
    "Use a spoon to divide small scoops of the tofu into the bowls.",
    "Cover each serving with the hot broth and then garnish with the shoots and a spoonful of ginger pulp or few gratings of ginger.",
    "Serve immediately."
  ],
  "author": ""
}