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": "Simple Miso Ramen",
  "description": "This ramen is as straightforward as it gets, with a rich, flavorful broth that supports the noodles. I encourage you to take liberties with the adornments. The one rule is to use a light hand. Ramen shouldn't be laden with toppings, or you'll end up with a wet mound. Let the broth and the noodles do their magic, then finesse it at the table, adding heat or salt to suit personal preferences.",
  "subtitle": "Scallions, Sprouts, Tofu",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ quarts Vegetarian Dashi (page 215)",
        "2 tablespoons light-colored miso paste",
        "2 teaspoons toasted sesame oil, Chili Oil (page 237), or Rayu (page 238)",
        "2 tablespoons soy sauce, plus more for garnish",
        "1 teaspoon fine sea salt",
        "1 cup mung bean sprouts",
        "8 ounces dried or 12 ounces fresh ramen noodles (page 232 or 235)",
        "Two 2-inch squares toasted nori",
        "3 scallions, white and green parts, thinly sliced",
        "1 cup cubed silken tofu",
        "4 large boiled eggs, molten or firm yolks (optional; page 224)",
        "Garlic Chips (page 243), for optional garnish",
        "Frizzled Shallots or Scallions (page 244), for optional garnish",
        "Rayu (page 238), Chili Oil (page 237), or Chili-Bean Oil (page 240), for optional garnish",
        "Togarashi Blend (page 245), for optional garnish"
      ]
    }
  ],
  "instructions": [
    "Bring the dashi to a bare simmer in a stockpot.",
    "In a large glass or measuring cup, or the plastic cup that usually comes with an immersion blender, combine the miso, oil, and about ½ cup of the dashi. Puree with an immersion blender until smooth. (Alternatively, puree in a blender.) Stir the mixture back into the rest of the dashi. Add the soy sauce and salt and taste, adding more salt if needed. (It should be strongly flavored, but you can always pass more soy sauce at the table.) Keep at a bare simmer, covered, until ready to serve.",
    "Meanwhile, bring a pot of salted water to boil. Place the sprouts in a sieve, dunk them into the cooking water to quickly blanch them for about 10 seconds, then immediately lift them out and rinse under cold water. Reserve the boiling water.",
    "Add the noodles to the boiling water, 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 rinse the noodles thoroughly under cold running water in order to remove excess starch. Quickly dunk them back into the hot water to reheat. Divide among four bowls.",
    "Just before serving, wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef's knife, or crumble with your fingers.",
    "Arrange the scallions, sprouts, and tofu over the noodles in each bowl, then ladle piping hot broth over each serving.",
    "Top with the nori strips or crumbles. Add a soft egg or a halved hard-boiled one, if using, to each bowl and serve, passing the garnishes of your choice at the table."
  ],
  "author": null
}