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": "Shinobu's Hirekatsu Sandwich",
  "description": "Izakaya Nobu's front door opens to a parallel world, the ancient city of Aitheria. In this episode, Baron Brentano reserves the entire restaurant and asks for schnitzel. Nobuyuki Yazawa, the owner and chef of the izakaya, has no idea how to make this, so he leaves the restaurant to ask about it at the palace guard barracks. Shinobu Senke, the waitress, is left behind, and as the baron becomes agitated, he asks her to make something to fill his stomach. She makes hirekatsu (hire means \"tenderloin\" and katsu means \"fried cutlet\"), which is essentially a pork cutlet, and turns it into a sandwich. The baron has never had a pork cutlet sandwich before and is pleasantly surprised by the crunchiness of the fried cutlet, rich sauce, and the soft bread holding all the flavors together.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Pork Cutlets",
      "ingredients": [
        "1½ pounds (700 g) pork tenderloin, cut into 12 slices (½ inch, or 12 mm, thick)",
        "Salt and black pepper, to taste",
        "1 cup (120 g) all-purpose flour",
        "2 large eggs, beaten",
        "3 cups (240 g) panko bread crumbs",
        "Canola or vegetable oil, for deep-frying"
      ]
    },
    {
      "section": "Karashi Mayo",
      "ingredients": [
        "6 tablespoons Kewpie mayo",
        "2 teaspoons Japanese karashi mustard (or 4 teaspoons Dijon mustard)",
        "¼ teaspoon sugar"
      ]
    },
    {
      "section": "Assembly",
      "ingredients": [
        "8 slices white bread",
        "Tonkatsu sauce, to taste"
      ]
    }
  ],
  "instructions": [
    "To make the pork cutlets: Season the pork slices with salt and pepper on both sides.",
    "Prepare a dredging station with three medium shallow bowls, placing the flour mixed with a pinch of the salt in one, the beaten eggs in another, and the panko in the remaining one. Dip the pork slices into the flour, then the eggs, and then the panko, shaking off any excess, and set on a plate.",
    "In a medium heavy-bottomed pot, heat 3 inches (7.5 cm) of oil over medium heat to 350°F (175°C), measuring with a thermometer, or a few bread crumbs sizzling when they hit the hot oil. Cooking in batches, deep-fry the pork for 5 to 6 minutes, until golden brown. Transfer the pork slices to a wire rack and immediately season each slice with a pinch of salt.",
    "To make the karashi mayo: In a small bowl, stir together the mayo, karashi mustard, and sugar until well combined.",
    "To assemble: Thinly spread the karashi mayo on one side of each slice of bread, then add 2 fried pork cutlets to the bottom bread slice of each sandwich, generously drizzle with tonkatsu sauce, and top with a top bread slice. Slice off the crusts and cut in half. Serve while hot."
  ],
  "author": null
}