Thank you Prisma.
A bit correction though. Kazu-no-miya wedded Tokugawa Iemochi on 文久2年 (1862年）2月11日, in Gregorian calendar it'd be 11 March 1862. Unlike in post-Meiji Japan where the system of "one reign, one era name", previously the era names were subjected to frequent change and started whenever the emperor chooses where the first year continued until the next lunar new year, which is understood to be the start of the nengō's second year (not starts on 1 January and ends on 31 December).
And little bit about wagashi.
Wagashi originated as small morsels for the Japanese imperial family and nobility to enjoy with a cup of bitter matcha green tea in tea ceremony. Like much of Japanese art, culture, and cuisine which draws on the principles of aesthetic beauty and the passing of the seasons, it's also made with these principles in mind.
Wagashi are often fashioned into shapes from nature, such as flowers, fruit and leaves, and include seasonal ingredients, such as cherry blossom leaves in the springtime and chestnuts in the fall. It's made with the tea in mind since its purpose is to complement the tea, not to upstage it, hence although sweet, they generally use less sugar than western desserts, giving them a refined flavor that pairs excellently with green tea.
The name of wagashi commonly fit a formula: a natural beauty and a word from ancient literature. Wagashi can be broken up into eight major categories: arare, daifuku, dango, dorayaki, manju, mochi, yatsuhashi, senbei, monaka, and yokan. Arare and senbei are technically types of rice crackers, and are not always sweet, but can be. Their use as a snack in the tea ceremony, rather than their flavor is what puts them into the category of wagashi.
8 Types of Wagashi (Traditional Japanese Sweets)
