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": "Vegetarian Kimchi Ramen",
  "description": "I'm sometimes reluctant to give up so much of my precious homemade kimchi to one recipe, but this ramen is worth it. It's tangy, rich comfort food, with deep earthy flavor from shiitake mushrooms and richness from a generous pour of toasted sesame oil. It's finished with soft pockets of tofu and salty wisps of frizzled scallions, and it will fortify and revive you during the coldest part of the winter. Using well-fermented kimchi makes a big difference, and homemade is preferable, especially because it yields the necessary amount of kimchi brine.",
  "subtitle": "Soft Tofu, Frizzled Scallions, Tender Greens",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 tablespoon neutral-tasting oil",
        "1 tablespoon toasted sesame oil",
        "1 large white onion, cut into thin strips",
        "2 cups drained, very fermented Napa Cabbage Kimchi (page 227) or store-bought, chopped",
        "5 cups water",
        "1/2 cup kimchi brine",
        "Four 2-inch squares kombu",
        "6 dried shiitake mushrooms",
        "1½ teaspoons fine sea salt",
        "Pinch of sugar (optional)",
        "8 ounces dried or 12 ounces fresh ramen noodles (page 232 or 235)",
        "8 ounces soft tofu (about half of a 14-ounce container)",
        "2 cups loosely packed trimmed tender greens and fresh herbs, such as watercress, baby spinach, or arugula, and basil or cilantro, or a combination",
        "1 cup Frizzled Scallions (page 244)",
        "2 tablespoons toasted sesame seeds"
      ]
    }
  ],
  "instructions": [
    "Heat the oil and sesame oil in a saucepan or Dutch oven over medium heat.",
    "Add the onion and cook, stirring periodically, until just softened, 3 to 5 minutes.",
    "Add the chopped kimchi and cook, stirring for 1 minute until fragrant, then pour in the water and kimchi brine.",
    "Bring to a boil.",
    "Remove from the heat, add the kombu and dried mushrooms, cover the pot, and let stand for 45 minutes.",
    "Remove the kombu and mushrooms, squeezing them to extract as much liquid as possible.",
    "Reserve the mushrooms and discard the kombu.",
    "Trim the stems off the mushrooms and discard them.",
    "Slice the mushroom caps into thin strips and add them back to the kimchi broth.",
    "Stir in the salt, taste, and add additional salt and a pinch of sugar if needed.",
    "Keep covered over low heat until ready to serve.",
    "Bring another saucepan of salted water to 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 for dried (or according to the package instructions), or 60 to 90 seconds for fresh.",
    "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.",
    "Use a spoon to arrange small scoops of the soft tofu over the noodles in each bowl.",
    "Ladle the hot kimchi broth over each serving.",
    "Top with the tender greens and fresh herbs, frizzled scallions, and sesame seeds and serve immediately."
  ],
  "author": null
}