Mycoslop is the local Pest name for the fungal protein and nutrition base that forms the bulk of the Pest diet. Grown on filtered air, mycoslop natively has a whitish look, bland slightly bitter taste, and creamy consistency similar to tofu, but can be flavored with sweet and savory flavors, dried for use as a flour for baked goods or noodles, and serve as a base for fermentation. Most alcohol produced in Pest is made from mycoslop.
The source of the mycoslop grown in Pest is reparations by Jumuiya, which yearly for a decade sent and replaced fully automated factories delivered by airships to Mushroom Island, an unoccupied island in south-western Pest. The last factory delivered remained, and has continued producing food.