Eggs are a popular food in Japan and have been for centuries. It is common practice to wash eggs before use, but it is important to understand the history, benefits and risks of this practice as well as alternatives. The traditional method involves using a cloth or paper bag filled with water, but improper cleaning techniques can lead to bacteria entering the egg and causing food poisoning. Japanese supermarkets do not usually wash their eggs, but there are pre-washed alternatives available as well as organic free range chicken eggs which may require less cleaning overall. Ultimately proper hygiene practices must always be followed when handling any type of food product regardless of origin.