Cut local cheese into cubes, place in a bowl, add salt, water and let soak for 10 minutes.
Heat vegetable oil in a pan over medium heat, add the cheese and fry until golden brown.
Take out from the oil and set aside.
Blend tomatoes, red onion, garlic and red chilli into a smooth paste.
Heat the oil used to fry the cheese, add anise seeds, yellow onion, stir and let sweat for a minute.
Add tomato paste, stir and let simmer for 3 minutes, then add the blended mixture.
Stir and let simmer down for 7 minutes, then add nutmeg, black pepper, salt, stir and let simmer.
Add the fried cheese stir and let it simmer for 3 minuets.
Waagashi tomato stew ready to serve.