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": "Buri Daikon",
  "description": "Mai makes this simmered yellowtail and daikon (Japanese radish) dish for her boyfriend, Sakuto, and his little sister, Kaede, prompting the younger girl to say she wished she could cook as well as her. Mai tells her it's all about practice, and later in the episode, she helps Kaede regain some confidence after she was cyberbullied.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 pound (454 g) yellowtail, sliced into 1-inch-thick (2.5 cm) fillets",
        "½ pound (227 g) Japanese radish (daikon)",
        "3 tablespoons sake",
        "2 tablespoons mirin",
        "4 tablespoons soy sauce",
        "2 tablespoons brown sugar",
        "1 piece (1 inch, or 2.5 cm, long) ginger root, sliced into matchsticks",
        "1 scallion, green part only, finely chopped"
      ]
    }
  ],
  "instructions": [
    "In a large pot, bring enough water to a boil to submerge the yellowtail fillets. Once boiling, submerge the yellowtail fillets in the water and blanch for less than 1 minute, or until all sides turn white. Remove with a slotted spoon and set aside.",
    "Peel the radish and slice it into 1-inch-thick (2.5 cm) rounds. Trim around the top and bottom edges of each round with a small knife or peeler to prevent the edges from breaking when cooking. Slice each round in half.",
    "Clean the pot used for blanching the yellowtail and bring enough water to a boil over high heat to submerge the radish. Once boiling, submerge the radish and boil for 10 minutes to remove sliminess and bitterness. Strain the water from the daikon and rinse in clean water.",
    "In a large saucepan, combine the sake, mirin, soy sauce, brown sugar, and ginger and bring to a boil. Turn the heat to medium and add the prepared daikon. Let simmer for 15 minutes. Reduce the heat to medium-low and add the prepared yellowtail. Place a round piece of parchment paper to fit on top of the simmering broth to allow full contact with it. Simmer for 8 to 10 minutes.",
    "Remove from the heat and ladle into a large bowl to serve from. Top with the chopped scallions."
  ],
  "author": null
}