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": "Ramen Noodles (Traditional)",
  "description": "What distinguishes Japanese and Chinese wheat noodles from their similar-looking Italian counterparts is the use of alkali. Some 2,000 years ago, mineral- and alkali-rich well water was used for noodles, but now these types of noodles are made with a concentrated liquid called kansui (Japan), or the dry chemical compounds sodium bicarbonate and potassium carbonate, which are what make up the liquid concentrate. The purpose is to give the noodles a firm but buoyant structure, a distinctive but subtle toasty flavor, and their trademark yellow color. Kansui can be found at most Japanese markets and ordered online, and once you get your hands on it, it's surprisingly easy to make good, authentic ramen noodles at home.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 cups bread flour, or 2 cups all-purpose flour plus 2 teaspoons vital wheat gluten",
        "1/2 cup warm water",
        "2 teaspoons kansui (see above and Sources)",
        "Cornstarch, for dusting"
      ]
    }
  ],
  "instructions": [
    "Place the flour in the bowl of a stand mixer fitted with the paddle attachment or a food processor fitted with the dough blade.",
    "Stir together the water and kansui in a small bowl or liquid measuring cup, then pour into the flour.",
    "Stir until combined, or pulse several times in the food processor. The mixture will be crumbly.",
    "If using a stand mixer, gather the crumbles into a ball and knead for a few moments; return to the mixing bowl, switch to the dough hook, and knead for about 5 minutes, until the flour has absorbed all of the liquid and you have a cohesive, slightly shaggy-looking ball.",
    "If using a food processor, continue to pulse the dough until it coheres into a slightly shaggy-looking ball, then transfer to a work surface and knead for 1 to 2 minutes. You should be able to shape it into a ball without it crumbling apart.",
    "You can add additional water by the teaspoon if the dough is too crumbly, but be aware that this is a dense and dry dough. If it is too wet, the finished pasta will lack its distinguishing chew.",
    "Shape the dough into a ball, wrap with plastic, and let rest for 30 minutes.",
    "Divide the dough into quarters.",
    "Clear away the necessary space to work. Work with one quarter at a time and keep the remaining dough covered with plastic to prevent drying.",
    "Flatten the dough into a rectangle, dust with cornstarch, and roll through a pasta machine on its widest setting.",
    "Fold the sheet in half, flatten it out, and repeat. Do this once more.",
    "Reduce the thickness setting by one notch and pass the dough through the machine. Repeat this process once, then reduce the setting again, pass the dough through, and repeat, all the while dusting the sheets lightly with cornstarch as you work if they start to get stuck. You'll want sheets slightly less than 1/16 inch thick, which is typically the number 3 setting on a pasta machine.",
    "Dust lightly with cornstarch, fold the sheets up without creasing them, and keep covered with plastic to prevent drying out as you repeat with the remaining 3 quarters of dough.",
    "Pass a sheet through the pasta machine's spaghetti or linguini setting, trimming the noodles with scissors to make strands that are 10 to 12 inches long.",
    "Toss the noodles with cornstarch, then curl the strands loosely around your hand to make a nest. Cover with plastic and proceed with the remaining sheets.",
    "If not using immediately, store the noodles in resealable bags in the refrigerator or freezer. In the refrigerator they'll keep for 1 to 2 days; in the freezer they'll keep for about 2 months.",
    "To cook the noodles, bring a pot of water to a rapid boil.",
    "Cook for 60 to 90 seconds, using a strainer basket or the pasta insert that comes with your stockpot, if you have one, until just tender.",
    "Pull the noodles from the cooking water and rinse under cold running water to remove excess starch.",
    "Dip back into the reserved cooking water to rewarm, then divide among four bowls and serve, topped as directed in the individual recipes."
  ],
  "author": ""
}