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": "Katsudon",
  "description": "It's established in the first episode of the anime that protagonist Yuri (Katsuki) loves katsudon (pork cutlet bowl). When he returns home to Japan after five years, and a year after his devastating loss at his first ice skating Grand Prix Final, his mom immediately offers him the dish, which is served at his family's hot springs resort, Yu-topia Katsuki. Later in the series, Yuri is teased often by Viktor Nikiforov ―his love interest and coach-and Yuri (Plisetsky)—his competitor and namesake-when they give him the nickname \"Katsudon.\" The dish appears multiple times in the show, either in a scene, by mention, or in the commercial bumper.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Tonkatsu",
      "ingredients": [
        "4 pork loin cutlets or boneless pork chops (½ inch, or 12 mm, thick)",
        "¼ teaspoon each salt and black pepper, plus more to taste",
        "¼ cup (30 g) all-purpose flour",
        "2 eggs, beaten",
        "2 cups (160 g) panko bread crumbs",
        "Oil, for deep-frying"
      ]
    },
    {
      "section": "Katsudon",
      "ingredients": [
        "½ tablespoon oil, for cooking",
        "1 small onion, thinly sliced",
        "¼ cup (60 ml) soy sauce",
        "¼ cup (60 ml) mirin",
        "1 tablespoon sugar",
        "1 teaspoon dashi powder dissolved in 1 cup (240 ml) water",
        "4 eggs, beaten"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "8 cups (1.6 kg) cooked short-grain white rice",
        "¼ cup (15 g) Japanese parsley leaves (mitsuba) or thinly sliced scallions"
      ]
    }
  ],
  "instructions": [
    "To make the tonkatsu: Place a piece of plastic wrap on a cutting board and put the pork cutlets on top. Cover with another piece of plastic wrap and pound with a rolling pin until the pork is an even 1/4-inch (6 mm) thickness.",
    "Season the pork with salt and pepper on both sides. Prepare a dredging station with three medium shallow bowls, placing the flour mixed with the 1/4 teaspoon each of salt and pepper in one, the 2 beaten eggs in another, and the panko in the last. Dredge the cutlets in the flour, then the egg, and then the panko, pressing them into the flour and panko to coat well.",
    "Fill a medium heavy-bottomed pot with 3 inches (7.5 cm) of oil and heat over medium heat to 350°F (175°C), measuring with a thermometer, or a few bread crumbs sizzling when they hit the hot oil. Deep-fry each pork cutlet for 5 to 6 minutes-you may need to do this in batches. Once golden brown throughout, remove from the heat to a cutting board lined with paper towels. Sprinkle each tonkatsu with a pinch of salt while still hot. Wait 2 minutes, or until the tonkatsu are warm to the touch, then slice each one crosswise into ½-inch-thick (12 mm) pieces.",
    "To make the katsudon: In a large skillet (with a lid), heat the oil over medium heat. Add the onions and cook until translucent, about 2 minutes, then add the soy sauce, mirin, sugar, and dashi powder liquid. Cover with the lid and cook for 2 minutes.",
    "Remove the lid and add the tonkatsu slices to the skillet in a single layer, making sure to keep the slices in the shape of the tonkatsu before you sliced them. Pour the 4 beaten eggs around them. Place the lid and cook the eggs, until set, about 2 minutes.",
    "To serve: Portion each tonkatsu and egg into a bowl filled with cooked rice and sprinkle with the Japanese parsley leaves."
  ],
  "author": null
}