My supermarket ran out of rice two days ago but last night the barley shelf was full. Japanese only use barley as an add in for rice so it is not on everyone’s list of staple foods. There are three kinds at my supermarket: komekomugi (cracked barley that looks like rice – above), oshimugi (rolled barley), and vitabare (cracked, rolled and fortified with vitamin B – above). Use a 2:1 water:barley ratio and cook it in the rice cooker or on the stove. The vitabare cookes the fastest on the stove.
大麦 (おおむぎ oomugi) Barley
押し麦/押麦 (おしむぎ oshimugi) Rolled barley
米粉麦 (こめこむぎ komekomugi?) Cracked barley (the English translation is my guess)
Barley is located in the rice section, usually on the top shelf. Here 800g is 300-400 yen.