Sakuramochi (Kansai Style)

Rinse the salt-preserved cherry leaves thoroughly under cold running water to remove excess salt. Soak the cherry leaves in a bowl of fresh water for at least 30 minutes, changing the water once or twice, to desalt them. Gently pat the desalinated cherry leaves dry with a clean cloth or paper towel.

In a medium saucepan, combine the water, granulated sugar, and salt. Bring to a gentle simmer over medium heat, stirring until the granulated sugar and salt are fully dissolved. Remove from heat.

Add the pink food coloring to the sugar water and stir until a uniform light pink color is achieved.