Bring a medium pot of water to boil and add about 1 tablespoon of salt.
Cook frozen edamame in the salted boiling water for about 5 minutes or according to the package instructions.
Meanwhile, heat a skillet on medium heat and slice garlic cloves into thin slices. When skillet is hot add olive oil, garlic slices and red chile pepper flakes. Cook garlic until lightly browned, stirring constantly, about 1-2 minutes. Remove pan from heat to stop cooking and avoid burning the garlic.
Drain cooked edamame and add them to the skillet along with NAKANO Roasted Garlic Vinegar.
Toss everything together so edamame are evenly coated. Then transfer to a bowl.