As with 'maguro no zuke' (tuna soaked in soy sauce) in Edo-style sushi, the custom of using the term tekka to describe quick-tempered character can be considered to have developed especially in the shitamachi (traditional working-class neighborhood) culture of Edo in the Kanto region.
どちらかといえば鉄火という性格をあらわす文化は、江戸前寿司としての「鮪の漬け」もそうであるが、関東の特に江戸の下町文化で培われたものともいえる。