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": "Gyudon (Beef Bowl)",
  "description": "Bullet train ekiben (eki means \"train\" and ben is short for \"bento\") are packaged meals commonly available at train stations in Japan to be eaten on the train. They can be sweet or savory, come in a variety of flavors, and be cold or warm. In the movie, Rengoku eats several ekiben, specifically gyudon (beef bowl), which he seems to really enjoy with his multiple exclamations of \"UMAI!\" (DELICIOUS!).",
  "subtitle": "Bullet train ekiben",
  "ingredients": [
    {
      "section": "SAUCE",
      "ingredients": [
        "2 tablespoons sake",
        "2 tablespoons mirin",
        "2 tablespoons soy sauce",
        "2 tablespoons brown sugar"
      ]
    },
    {
      "section": "BEEF",
      "ingredients": [
        "4 scallions, white parts only, trimmed",
        "1 tablespoon beef fat or vegetable oil",
        "4 ounces (113 g) medium-firm tofu, cut in half crosswise and then sliced into 1 × 2-inch (2.5 x 5 cm) rectangles",
        "Salt and black pepper, to taste",
        "1 small onion, thinly sliced",
        "10 ounces (283 g) thinly sliced rib-eye, at room temperature"
      ]
    },
    {
      "section": "FOR ASSEMBLY",
      "ingredients": [
        "1 soft-boiled egg, sliced in half lengthwise (see Ponyo's Ham Ramen on this page, steps 1 and 2)",
        "Cooked short-grain white rice",
        "Red pickled ginger (beni shoga)"
      ]
    }
  ],
  "instructions": [
    "1 To make the sauce: In a small pot, combine all the sauce ingredients over medium heat, stirring until the sugar is completely dissolved. Remove from the heat and set aside.",
    "2 To make the beef: Heat a medium skillet over medium heat, then add the scallions and cook until charred, 3 to 4 minutes. Remove the scallions from the pan, then melt the beef fat or heat the oil and cook the tofu until golden on both sides, about 5 minutes total. Season with salt and pepper. Remove the tofu from the pan, then add the onions and cook until translucent, about 2 minutes.",
    "3 Add the sliced rib-eye to the pan in a single layer. Pour in the sauce, toss to coat the beef, and then remove from the heat. (Thinly sliced rib-eye should not take more than 2 minutes to cook to preserve its tenderness.)",
    "4 To assemble: Add the cooked rice to each bowl as the base and top with some sweet-and-savory beef, then arrange the toppings of a sliced soft-boiled-egg half, 2 charred scallions, panfried tofu, and pickled ginger. Serve hot or cold."
  ],
  "author": ""
}