Which, according to the Cooks Thesaurus and Wikipedia, is not barley at all.
I saw it in an Asian supermarket in town and, as I love barley, bought it to try.
It seems to cook very quickly, which is a big plus.
I used it instead of rice in a fried rice sort of thing. Or fried pressed barley.
With mushrooms, broccoli, red asparagus, …
… a small onion, sliced, …
… and a few halved cherry tomatoes:
Then I sprinkled on a little curry powder and gave that a fry …
… before adding the cooked barley stuff:
It tastes and feels a like like ordinary barley, but maybe a little bit fluffier feeling? I don't know. It definitely cooks faster. I'd be interested in finding out what other people do with it.