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": "Pampered Udon",
  "description": "While Rei tutors his younger friend Hinata for her high school entrance exams, Akari, Hinata's sister and Rei's friend, makes them \"pampered udon\" just like their mother made when Akari was young and studying for her entrance exams. When Akari couldn't choose between shrimp tempura topping and fried tofu, her mother \"pampered\" her by making both. This scene is quite sweet and shows how Akari has taken on the motherly role after their mother died. I hope you can also find some comfort in these delicious noodles!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Fried Tofu (Inari Age)",
      "ingredients": [
        "2 deep-fried tofu pouches (abura-age)",
        "2 tablespoons soy sauce",
        "3 tablespoons sugar"
      ]
    },
    {
      "section": "Shrimp Tempura",
      "ingredients": [
        "Vegetable oil, for frying",
        "4 large prawns or shrimp, peeled and deveined, leaving the tails on",
        "½ cup (60 g) all-purpose flour",
        "½ teaspoon baking soda",
        "1/4 cup (40 g) plus 1 teaspoon potato starch, divided",
        "2 pinches salt, divided, plus more to taste",
        "1 large egg",
        "½ cup (120 ml) ice-cold water with ice cubes",
        "4 wedges lemon (optional)"
      ]
    },
    {
      "section": "Udon Soup",
      "ingredients": [
        "5 cups (1.1 L) water",
        "2 tablespoons mirin",
        "2 tablespoons soy sauce",
        "2 teaspoons dashi powder",
        "1 piece (2 inches, or 5 cm, square) dried kelp (kombu)",
        "1 teaspoon sugar",
        "4 single-serving packages (8.8 ounces, or 250 g, each) udon noodles"
      ]
    },
    {
      "section": "For Assembly",
      "ingredients": [
        "8 slices (½ inch, or 3 mm, thick) fish cake (narutomaki)",
        "2 scallions, thinly sliced"
      ]
    }
  ],
  "instructions": [
    "To make the inari age: Bring a medium pot of water to a boil.",
    "On a cutting board, slice each abura-age in half diagonally for 4 triangles.",
    "Add the abura-age to the boiling water and boil for 2 minutes to remove any excess oil.",
    "Remove from the water with a slotted spoon and place in between some sheets of paper towel.",
    "Use a rolling pin to squeeze out extra water by applying pressure.",
    "Discard the water from the pot and rinse, then add the drained abura-age, ¼ cup (60 ml) clean water, 2 tablespoons soy sauce, and 3 tablespoons sugar.",
    "Simmer over medium heat until the liquids are almost evaporated and soaked into the tofu, about 8 minutes.",
    "Remove from the heat and set aside.",
    "To make the shrimp tempura: Make a few shallow slices across the undersides of the shrimp, then flip them over and gently push down on their backs to straighten them.",
    "To make the tempura batter, in a medium bowl, whisk together the flour, baking soda, 1 teaspoon of the potato starch. and a pinch of the salt.",
    "In a small bowl, beat the egg, then combine with the ice-cold water and ice cubes.",
    "Pour and whisk the egg-water mixture into the flour mixture, just enough to get a batter consistency that lightly coats a spoon. Do not overmix; lumps are okay.",
    "Spread the remaining 1/4 cup (40 g) potato starch on a tray and scatter over the remaining pinch of salt.",
    "In a medium heavy-bottomed pot, heat 2 ½ inches (6 cm) of the vegetable oil over medium heat to 350°F (175°C), measuring with a thermometer, or a little tempura batter sizzling when it hits the hot oil.",
    "Once the oil is hot enough, lightly coat the shrimp with the potato starch in the tray, then dip into the tempura batter, shaking off any excess, and carefully submerge in the oil.",
    "Cook for 2 minutes, or until the shrimp become orange in color and the batter turns golden.",
    "Remove from the oil using a slotted spoon and let cool on a rack.",
    "Lightly salt the cooked tempura.",
    "Squeeze over some juice from the lemon wedges (if using) right before serving.",
    "To make the udon soup: In a separate medium pot, add the water, mirin, 2 tablespoons soy sauce, dashi powder, kombu, and 1 teaspoon sugar.",
    "Bring to a boil over medium-high heat, then reduce the heat to a low simmer while the udon noodles cook.",
    "Cook the udon noodles in a large pot according to the package instructions.",
    "To assemble: Place the udon noodles into serving bowls and ladle in some broth.",
    "Top with the inari age, shrimp tempura, and sliced fish cakes.",
    "Sprinkle with scallions and serve."
  ],
  "author": null
}