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": "Mitarashi Dango",
  "description": "While on their journey, Fuu—a waitress in search of the mysterious \"samurai who smells of sunflowers\"—and her two samurai companions, Mugen and Jin, seek shelter from the rain at a restaurant. Here, they meet a blind musician named Sara, who asks them to travel with her and pays for their board and food, including a generous amount of dango (skewered sweet rice dumplings). I've included a recipe for mitarashi syrup for drizzling.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "DANGO",
      "ingredients": [
        "4 ounces (113 g) silken tofu",
        "1 cup (160 g) sweet rice flour",
        "Pinch salt"
      ]
    },
    {
      "section": "MITARASHI SYRUP",
      "ingredients": [
        "2 tablespoons soy sauce",
        "1 tablespoon brown sugar",
        "1 teaspoon cornstarch",
        "½ cup (120 ml) water"
      ]
    }
  ],
  "instructions": [
    "To make the dango: In a medium bowl, combine the tofu, flour, and salt. Mix and knead to form a ball of dough, about 2 minutes",
    "Divide the dough into 12 equal-size pieces, then form each piece into a ball. Gently push 3 dango balls onto each bamboo skewer, trying to keep their shape and leaving space at the bottom of the stick for holding them.",
    "In a pot large enough to hold the skewers, bring enough water to a boil over medium-high heat to submerge the skewers. Once boiling, add the skewers and boil until they float and the dango are cooked through, about 4 minutes. Remove from the pot and transfer to a plate.",
    "Heat a nonstick skillet large enough to fit the skewers over medium heat, then toast the dango with no oil, 1 to 2 minutes per side. Alternatively, you can torch them over a direct flame. Transfer the toasted dango to a serving plate.",
    "To make the mitarashi syrup: In a small pot, combine the soy sauce, brown sugar, cornstarch, and water over medium heat and stir until the cornstarch is dissolved. Simmer the sauce until syrupy, about 5 minutes.",
    "Drizzle the toasted dango with the mitarashi syrup."
  ],
  "author": null
}